Southern Rocklobster with Scallops, Crisp Pancetta, Lemon Beurre Blanc and Salmon Roe

Makes 12 servings

Ingredients

12 x 80g Southern Rocklobster medallions pressed in an 80mm ring (960g sashimi tail)
Vegetable oil
Black sesame seeds
Roasted cumin seed
Salt
White pepper
24 scallops rolled through oil and seasoned lightly with salt and pepper
24 slices of fatty pancetta crisped in the oven, standing on a rack
60g large salmon roe moistened with 1 teaspoon mirin

Lemon Beurre Blanc

80g fresh strained lemon juice
80g white wine
360g COLD unsalted butter cut into small pieces
2 pinches salt
1 pinch white pepper

Method

Brush the rocklobster medallions with vegetable oil, season with salt and pepper and lightly scatter with black sesame seeds, roasted cumin and chill for at least 4 hours.

Put the lemon juice and white wine into a pan and place on high heat - whisk in the butter until the sauce is thick and glossy, season and keep warm.

Steam the rocklobster medallions for 4 - 6 minutes or until barely cooked. Using a little oil, sear the scallops.

To serve

Place the rocklobster medallion in the middle of a warm plate. Place a slice of warm pancetta on top and to one side. Put a scallop on top of each piece of pancetta. Spoon the sauce around the medallion and garnish with the salmon roe.

Copyright © text, recipes and images Southern Rocklobster Limited and Ann Oliver 2009