Baked Queensland Scallops with Macadamia, Bergamot & Herb Crust and Chilli

Makes 12

• Ingredients

  12 × large half-shell scallops 
  24g macadamia nuts, finely chopped (for garnish) 
  0.25 bunch chives, finely chopped 
  600g coarse rock salt (to plate) 
  4g nori sheet, blitzed into powder 

  Macadamia & Bergamot Crust 

  60g macadamias (for crust) 
  3 tbsp garlic butter (see below) 
  10g preserved bergamot (finely diced) 

  Garlic Butter 

  200g unsalted butter, softened 
  10g garlic, finely grated 
  1 tsp each finely chopped thyme, oregano, and parsley 
  Pinch of sea salt and white pepper 

  Preserved Bergamot (make well in advance) 

  1 whole bergamot fruit 
  40g table salt 

  House-Made Tabasco 

  250g habanero chillies 
  250g long red chillies 
  1.25L white balsamic vinegar 
  17.5g table salt 

• Method

  Prepare the preserved bergamot (3 months in advance): 

  Cut the bergamot into quarters. Toss in salt to coat well, then seal in a vacuum or airtight bag. Refrigerate for at least 3 months until preserved. Once ready, finely dice the skin (you'll need ~10g). 

  Make the garlic butter: 

  Combine softened butter, grated garlic, finely chopped thyme, oregano, and parsley in a bowl. Season with salt and white pepper. Mix well and store in the fridge. 

  Prepare the macadamia & bergamot crust: 

  Pulse macadamia nuts in a food processor until they resemble coarse crumbs. Dice the preserved bergamot peel into 1mm pieces. Mix the crumble with garlic butter and bergamot. Refrigerate until firm. 

  Make the house-made Tabasco: 

  Roast both types of chilies in a hot oven until blistered and softened. Blend with vinegar and salt until smooth. Strain out the seeds. Store in airtight containers or vacuum bags in the fridge for at least 2 weeks to develop flavour. Use sparingly when plating. 

  Prepare the scallops: 

  Clean each scallop and release the muscle from the shell, leaving them resting in the half-shell. Pat dry gently. 

  Top and bake scallops: 

  Spoon ~1½ tsp of the macadamia & bergamot crust on top of each scallop. Place scallops under a hot grill until golden and slightly caramelised (2–3 minutes). Use a blow torch for further caramelisation if desired. 

  Prepare the serving base: 

  Spread a bed of coarse rock salt across 4 plates (150g per plate). Dust each with a light sprinkling of blitzed nori powder. 

  Assemble the dish: 

  Arrange 3 scallops per plate in a fanned pattern over the seasoned rock salt. Sprinkle each with a pinch of finely chopped macadamia nuts and chives. Drizzle with a few drops of house-made Tabasco. 

  Finish and serve: 

  Serve immediately while warm, optionally garnished with micro herbs or edible flowers for presentation. 

  TIPS 

  Preserved bergamot must be prepared months in advance. Substitutes like preserved lemon may be used if needed. 

  House-made Tabasco can be stored for months and used in other dishes.