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Scallop Sashimi
serves 4

12 cleaned scallops with roe
20g Yarra Valley salmon roe
10g mirin
EV olive oil — see tip
black Cypriot sea salt
black pepper, freshly ground
chervil, dill or wild fennel
2 limes, cut into wedges just before serving

Horizontally cut the roe in half and set it to one side. Tear of eight pieces of Freezer–go–Between just slightly larger than the plates you plan to serve on and spread four of them on your bench. Using a sharp thin knife slice each scallop into four and arrange the slices from three scallops on each piece. Cover with another sheet and either using your cleaver or meat mallet gently flatten out the scallops until they are very thin. Mix the mirin through the roe. Refrigerate everything until ready to serve.

to serve
Very carefully lift up one edge of the Freezer–go–Between and slowly peel away the top layer. Put the portion scallop side down onto a plate and smooth it onto the plate. Peel away the Freezer–go–Between. Divide the roe between the four plates, season with salt and pepper and garnish with the herbs. Just before taking to tablespoon a little EV olive oil over the scallops, add the freshly cut lime wedges and serve.

tip — Scallops are very delicate and at this time of the year some of our favourite oils are very fresh and robust not quite having settled into maturity. Make sure you taste your EV and choose a delicate oil with more tropical citrus fruit flavour than biting peppery grassy pungency.

never cleaned a live scallop click here to learn how.

the people behind Galaxy Guidesfood editor and publisher
Ann Oliver

champagne editor
Kaaren Palmer


Jan Bowman
Political comentator, briliant photographer…farmers’s market obsessed…Brisbane based.

Olivia Stratton Makris
Masters of Gastronomy, NYC, Spain and constant assistance and editorial suggestion…Adelaide based.

Michael Martin…Northern America 2016.Photographic assistance Kym Martin…Adelaide based.

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copyright © text, recipes and images Ann Oliver & Kaaren Palmer 2016.