Scallop Crudo with Orange Broth and Mint Oil - Chef Recipe by Jake Rosen

Ingredients

12 sashimi grade scallops
3 oranges
1 lemon
5mL soy
40 g ginger
1 long chilli
1 bunch mint
300mL grape seed oil
1/2 bunch baby red vine sorrel

Method

Zest one orange and juice the other 2 oranges as well as the lemon.

Peel the ginger and grate on a fine microplane.

Orange broth:

In a mixing bowl, grab your zest, orange and lemon juice, ginger and soy and whisk together, set aside for at least an hour for all the flavours to infuse. Then strain through a fine sieve.

Slice scallops into 3 thin even slices, trying to keep the shape of the scallop.

For the garnish:

Segment the orange and cut in to 3 pieces then deseed. Slice chilli, Julienne and throw into a little ice water. Slice shallot in a 45-degree angle, try going for long thin slices and also throw in ice water.

Mint oil:

Pick mint and place into a Thermomix, add grape seed oil and blend for 3-5 minutes until you have a smooth consistency. Set aside for 20 minutes then strain through an oil filter or muslin cloth.

Place scallops on a cold plate (use a plate that has a raised edge) and season with salt and pepper.

Cover scallops generously with orange broth, garnish with chilli, orange segments red vine sorrel and finish with a drizzle of mint oil.

Recipe provided by Restaurant Santino