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RECIPE: Chef Danny Feng’s Abrolhos Islands scallop and sea fern

Want a taste of WA? Check out this mouthwatering recipe from The Ritz Carlton Perth’s signature restaurant Hearth.


The Ritz Carlton Perth’s signature restaurant Hearth has a new executive sous chef - and his fresh seasonal menu will be sure to send your taste buds into a frenzy. Here’s DANNY FENG’S Abrolhos Islands scallop, grilled sea fern, Granny Smith apple, fennel, scallop dashi and finger lime.


Serves 4



• Apple vinaigrette (recipe below)
• 60g scallops per serve, need 240g scallop meat in total
• Scallop dashi jelly (recipe below)
• Sliced Granny Smith quarters
• Yuzukosho dressing (recipe below)
• Soft peak whipped crème fraiche, seasoned with lime juice 
• Grilled sea fern 
• Popped finger lime
• Herbs (fennel tops, shiso, beach herbs)
• Fennel Oil (recipe below)



Step 1: Lightly cure scallops with sugar and salt. Rinse off. Char lightly over hot coals.

Step 2: Line plate with fennel oil and crème fraiche.

Step 3: Season scallops with yuzukosho dressing. Arrange scallops, sliced Granny Smith quarters on plate and scallop dashi jelly on plate.

Step 4: Drizzle over apple vinaigrette. Top with grilled sea fern, popped finger lime and herbs.


Apple vinaigrette

• ½ cup fresh apple juice
• ½ tbsp apple cider vinegar
• ½ egg yolk
• ½ cup grapeseed oil
• Salt to taste


Method: Combine the apple juice, vinegar, and egg yolk in a blender on high speed. While the blender is running, slowly stream in the oil. Season with salt to taste.


Scallop dashi jelly

To make dashi stock

• 6g kombu
• 6katsubushi 
• 500ml water
• 10g dried scallops
• 3g or 1 piece gelatine sheet (soaked in ice-water until soft, drained of excess water by squeezing)



Step 1: Make dashi stock by combining kombu, katsubushiwater and dried scallops, bring to 80 degree, just under simmer. Strain through a sieve. 

Step 2: Melt gelatin sheets in dashi stock. Note, if you prefer to buy dashi stock, look for Hondashi powder at a Japanese store. 

Step 3: Set the jelly for approximately 2 hours. 


Yuzukosho dressing

• 20ml rice wine vinegar
• 20ml soy sauce
• 5g grated ginger
• 20ml grapeseed oil
• 5g yuzu kosho paste


Method: Whisk vinegar, soy sauce, ginger, grapeseed oil and kosho paste together. Store in a squeeze bottle for service.


Fennel oil 

20g fennel top leaves

20g spinach leaves

50g grapeseed oil



Step 1: Combine all of the ingredients together in a blender

Step 2: Blend on high for 30 seconds to break down the leaves, then lower to speed and continue blend for 5 minutes. 

Step 3: Once done, immediately chill the oil in a mixing bowl over an ice bath, whisk occasionally to cool down evenly - then strain through a filter and let it keep dripping in to a containerfor a minimum of 6 hours and then store in the freezer.

Step 4: Once frozen, scrape out the oil and discard the rest. Now you should have green herb oil. 


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Published: 16 August 2021

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