Russell Bateman's Diver Caught Scallops with Green Peppercorn, Finger Lime & Oyster Emulsion

Santa Maria Foodservice

Santa Maria Foodservice

Standard Supplier 16th November 2017
Santa Maria Foodservice

Santa Maria Foodservice

Standard Supplier

Russell Bateman's Diver Caught Scallops with Green Peppercorn, Finger Lime & Oyster Emulsion

A beautiful dish by the Colette's head chef marrying diver caught scallops with the perfect seafood accompaniment, aromatic green peppercorns.


  • Oyster Emulsion
  • • 2 egg yolks
  • • 1 teaspoon Dijon mustard
  • • ½ lemon juice
  • • 150ml rapeseed oil
  • • 3 oysters
  • Scallop
  • • 4 large diver caught scallops (must be diver caught scallops, never dredged)
  • • 4 teaspoon Santa Maria Green Peppercorns
  • • 1 Australian finger lime
  • • ½ lemon
  • • Dehydrated caviar
  • • Flaked sea salt


Oyster Emulsion
• Start by opening the oysters and retaining the juice from inside
• Wash the oysters off to remove any debris left from opening
• Place the egg yolks and mustard into a food blender and blitz until incorporated
• Add the oysters making sure they are completely dry
• Blend, once smooth, slowly add the oil until it begins to thicken
• If it becomes too thick use the oyster juice to let it down
• Finish with lemon juice and a touch of salt
• Open and remove scallops from shell, clean in ice water until completely clean and debris free
• Place on a napkin to dry
• Once dry place into a container and freeze overnight. This process will tenderize the scallops and kill any pathogens, allowing you to serve them raw
• Defrost in the fridge
• Once defrosted completely, slice each scallop in half through the middle
• Season generously with flaked sea salt, lemon juice, crushed Santa Maria Green Peppercorns
• Gently squeeze the finger limes to remove the citrus fruits pearls
• Add a few pearls to the top of each scallop slice, grate over the dehydrated caviar
• Serve 2 halves of scallop per person

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