Main · Season 16

Hokkaido Scallop Crudo, Ginger, Nectarine, Lemon Myrtle, Thai Basil, Salmon Roe

Name: Hokkaido Scallop Crudo, Ginger, Nectarine, Lemon Myrtle, Thai Basil, Salmon Roe
Yield: 5
Ingredients: 13 Hokkaido scallops; 3 nectarines; 50g ginger; 1 lemon; 3 tbsp rice vinegar; 1 ½ tbsp fish sauce; 3 tbsp sugar; 2 tsp mirin; 1 tsp sesame oil; 3 tbsp neutral oil; salt, to taste; 100g neutral oil; 50g dried lemon myrtle; 50g Thai basil; 2g salt; 40g salmon roe; 2-3 sprigs Thai basil flowers and young leaves

Nat Thaipun

Contestant · 15 Jul 2024

View full method on 10 Play ↗ Open in The Pass

Serves

Components

Ingredients

Season

Ingredients

Hokkaido Scallop Crudo

13Hokkaido scallops

3nectarines

Crudo Dressing

50gginger

1lemon

3 tbsprice vinegar

1 ½ tbspfish sauce

3 tbspsugar

2 tspmirin

1 tspsesame oil

3 tbspneutral oil

salt, to taste

Lemon Myrtle and Basil Oil

100gneutral oil

50gdried lemon myrtle

50gThai basil

2gsalt

Garnishes

40gsalmon roe

2-3 sprigsThai basil flowers and young leaves

Method

Cook it from the source.

We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.

Open the full method on 10 Play ↗

Tagged

ScallopsGingerNectarineLemon MyrtleThai BasilVegetarianEntréeStarters

Recipe by Nat Thaipun, Season 16. Originally published by Network 10 on 15 Jul 2024.

Original on 10 Play ↗