Hervey Bay Scallops, Kimchi, Apple, Radish, Cucumber, Coral Coast Sea Grapes

Ingredients: (Serves 4) 20 Hervey Bay scallops Garnish 200g Coral Coast sea grapes 1 bunch watercress Kimchi 1/2 wombok 1tbsp salt 1tbsp sugar 10 garlic cloves 75g ginger 65g Korean chili powder 30ml fish sauce 30ml soy sauce 1tsp dried shrimp (ground) 2 spring onions 1/2 carrot Kimchi mayonnaise 3 egg yolks 1 egg 1tbsp dijon mustard 500ml canola oil 100ml kimchi juice kimchi apple 2 green apples 50ml kimchi juice Pickled radish 6 radish 60ml rice wine vinegar 125ml white wine vinegar 100ml boiling water 90g sugar 2tsp salt cucumber 2 continental cucumbers salt

Kimchi

You will need to start preparing the kimchi a couple of days before. Cut the wombok into 2cm pieces. Toss with the sugar and salt. Sit in the fridge overnight. The next day add finely minced ginger and garlic, grated carrot and thinly sliced spring onions to the wombok. Then add fish and soy sauces, Korean chili powder and dried shrimp mix thoroughly with cabbage until well coated. Cover and refrigerate for at least 24 hours.

Kimchi mayonnaise

Place eggs, mustard and kimchi juice in a bowl. Whisk until eggs are well combined. Slowly start adding the oil as you carry on whisking. Continue until you have a nice creamy mayonnaise.

Kimchi apple

Take one of the apples, peel and cut into 1cm pieces. Place in a cryovac bag with the kimchi juice and seal on full vacuum. Leave to marinate for at least one hour. With the other apple cut into matchsticks to garnish with later.

Pickled radish

Cut four of the radish into quarters. Then combine the sugar, salt, boiling water and vinegars. Stir until dissolved. Pour the mixture over the quartered radishes. This can be done the day ahead and refrigerated or just refrigerate until needed for plating. With the other two radishes, slice thinly to garnish with later.

Cucumber

With one cucumber slice into 12, 1/2cmthick rounds. Place slices into a cryovac bag and vacuum seal. Set aside in the refrigerator for at least an hour. This will improve the colour and flavour of the cucumber. With the other cucumber, slice lengthways on a Japanese slicer to create 12 cucumber ribbons.

Bringing it together

Start with placing the scallops on some paper towel to remove any excess moisture. This will ensure that when you cook them they colour more evenly. Smear a layer of kimchi mayonnaise on your serving plates. Then distribute the kimchi, apple, radish, watercress, sea grapes and cucumber evenly on four plates. Add a little oil to a heated pan. Season the scallops with salt then place into the hot pan. Sear scallops on a high heat until golden brown. Turn the scallops over and turn the heat down. When the scallops have a slight spring to touch they are ready. Place the scallops on paper towel to remove any excess oil then place five scallops on each plate.