This recipe can be used as a garnish for a scallop dish or as a canape or bar snack. Preparation time: 3 Days
Using a microplane fine grater, zest the orange and combine to the caster sugar and course sea salt. Juice the orange and mix together. This is the cure for your scallop roes.
Wash your scallop roes thoroughly, dry off cover with the cure mixture. Seal in a vac-pac bag or alternatively wrap tightly in a plastic tub with clingfilm. Leave the roes in the cure mixture for 6 hours.
Once the roes have been in the cure for 6 hours, rinse and dry thorougly and transfer to the robot coupe ( a domestic food processor will also do the trick). Blend the roes for 3 minutes pausing every minute to scrape down the sides with a maurice.
Once the roes has been evenly blended, combine to the tapioca flour and need to a fairly stiff dough. Roll the dough in cling film to for small sausages. The sausages need to be steamed for 30 minutes, then transfered to fridge to cool.
Once cooled, cut the quavers no more than 1mm in width. Transfer the cut quavers to the dehydrator and dry for 2 days.
After the quavers have dried for 2 days they are ready to be cooked. Drop the quavers into vegetable oil at 200°c until they puff
I like to season the quavers with roe salt to intensify the flavour. This is done by simply dehydrating raw scallop roe for 2 days and blitzing with equal amount of fine sea salt in a thermomix blender