Pan seared Wild caught Diver Scallop, Parsnip puree, Kumquats, Meyer Lemon, Imperial Mandarin, Fresh Watercress and Horseradish bubbles.
To put this together I made the puree first by boiling some parsnips in salted water until they were soft and tender. I then placed the parsnips with a little melted butter and some cream into a blender and blended to form a puree which was then corrected for seasoning and set aside. I prepared the citrus fruit next, by thinly slicing the cumquats and segmenting the other fruit these were then set aside. Just before plating I foraged the backyard garden for fresh water cress. The cress was washed and dressed in a little olive oil. I then prepared the horse radish bubbles by juicing some fresh horse radish placing into a wide mouth tumbler adding some rice wine vinegar, water, salt, sugar and soy lecithin. With a stick blender, I then mixed the liquid on high to form the bubbles. Heating a small skillet on a medium high heat I seared the sea scallop on both sides in a little butter for 45 seconds or so, just long enough to turn the flesh opaque and form a caramelised crust.
To plate I made a swipe on the plate with the parsnip puree arranging the citrus on top. I then placed the scallop adjacent and top with the horse radish bubbles. I then garnished the dish using the dressed watercress and seasoned with smoked sea salt and cracked black pepper.