Poached Scallops with Crab Butter, Roasted Fish Sauce & Finger Lime

Method

1
Preheat the oven on Fan Plus at 200°C with the Crisp Function activated.
2
Arrange the fish frames in a single layer on a universal tray or perforated gourmet baking tray.
3
Roast for 25–30 minutes or until deeply golden brown and well dried on the surface. Remove from the oven and set aside.
4
Transfer the roasted fish frames to a saucepan and add the chicken or fish stock.
5
Place the saucepan on the induction cooktop, select Level 9 and bring the stock to a simmer.
6
Reduce the induction cooktop to Level 6–7 and cook gently for approximately 45 minutes, reducing the liquid to around 100 ml.
7
Strain the reduction through a fine sieve into a clean saucepan. Reserve 100 ml for the crab butter sauce.
8
To make the crab butter sauce, place a saucepan on the induction cooktop and select Level 7.
9
Add 20 g cultured butter and allow it to melt, then reduce the induction cooktop to Level 6.
10
Add the fennel, shallot and garlic. Cook for approximately 7 minutes or until softened and fragrant without colouring.

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Ingredients

Scallops
- 18 large scallops, cleaned and roe removed
- Reserved scallop shells, cleaned
Roasted fish sauce base
- 250 g fish frames
- 500 ml chicken stock or fish stock
Crab butter sauce
- 100 ml roasted fish reduction
- 20 g cultured butter
- 200 g cold cultured butter, diced
- 200 g picked crab meat, preferably Spanner Crab or Blue Swimmer Crab
- 1/4 fennel bulb, finely diced
- 1 small shallot, finely diced
- 1 small garlic clove, finely crushed
- Salt, to taste
- Fresh lime juice, to taste
- 1 tsp finger lime pulp
To finish
- Extra finger lime pulp
Optional salt paste
- 1 cup salt
- 2–3 tbsp water

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Poached Scallops with Crab Butter, Roasted Fish Sauce & Finger Lime

Name: Poached Scallops with Crab Butter, Roasted Fish Sauce & Finger Lime
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 6 servings
Cuisine: Australian, Modern
Ingredients: 18 large scallops, cleaned and roe removed; Reserved scallop shells, cleaned; 250 g fish frames; 500 ml chicken stock or fish stock; 100 ml roasted fish reduction; 20 g cultured butter; 200 g cold cultured butter, diced; 200 g picked crab meat, preferably Spanner Crab or Blue Swimmer Crab; 1/4 fennel bulb, finely diced; 1 small shallot, finely diced; 1 small garlic clove, finely crushed; Salt, to taste; Fresh lime juice, to taste; 1 tsp finger lime pulp; Extra finger lime pulp; 1 cup salt; 2–3 tbsp water

Shannon Bennett

Cooking

1 hr 30 min

Overall

2 hr

Ready by

—

Level

GFPescatarian

6 serves

metric

8 tips