Escabeche of Prawn, Scallop and Yabby with Citrus Fruit and Caviar

Name: Escabeche of Prawn, Scallop and Yabby with Citrus Fruit and Caviar
Yield: Serves 4
Ingredients: 40g Large Tomato concasse; 8 Asparagus spears, peeled, blanched and sliced at an angle; 8 Lime segments; 1 tbsp Pernod; 8 Fresh scallops with muscles removed; 8 Yabbies, blanched and peeled; 8 Orange segments; 24 Mache leaves; 20g Oscietra caviar; 1 tsp Coriander seeds, crushed; 2 Shallots, finely sliced; 1 Baby fennel, thinly sliced; Zest of ½ a lemon; Zest of ½ an orange; Juice of ½ an orange; Freshly ground pepper; 12 sprigs chervil; 4 Green prawns, peeled, deveined and split in half; 8 Pink grapefruit segments; 20ml Extra virgin olive oil; pinch saffron threads; 3 tbsp Olive oil; 3 tbsp White wine vinegar; Salt

Preparation info

Serves
4

Difficulty
Medium

Appears in

Season to Taste

By Liam Tomlin

Published 2005

About

Ingredients

Escabeche

1 tsp Coriander seeds, crushed
2 Shallots, finely sliced
1 Baby fennel

Fish course
Pescatarian
Spicy
Gluten-free

Method

Place the coriander seeds, shallots, fennel, zests, orange juice, Pernod, white wine vinegar, olive oil and saffron threads into a heavy-based saucepan. Bring to the boil, reduce the heat and cook gently for 7 -10 minutes until the vegetables are cooked. Remove from the heat and allow the escabeche to cool until lukewarm.

Heat the olive oil in a heavy-based pan and sear the scallops, ya