Scallop Recipes

Carpaccio of Spring Bay scallops & salad mache spring roll of saba noodles & roe, daikon & bonito dressing

Recipe courtesy of Pierre Barelier, Head Chef, Glaze Restaurant.


  • 16 large scallops (fresh)
  • Daikon x 1
  • Shallots x 4
  • Chilli x 2
  • Ginger x 20gms
  • Coriander x half cup
  • Cucumber x 1
  • Bonito flakes x 2 tbs
  • Vietnamese mint x half cup
  • Salad mache


  • Japanese mayonnaise x 2 tbs
  • Verjus x 200ml
  • Soy sauce x 1tbs
  • Rice wine vinegar x 100ml
  • Sake x 50ml
  • Lime juice x 2
  • Olive oil 200ml
  • Seasoning to taste

Spring rolls

  • Soba noodles x 100gm
  • 3 x eggs
  • Mirin x 2 tbs
  • Spring roll wrappers
  • Scallop roe


  1. Slice the scallops very thinly and place in a ring around the plate.
  2. Cut the daikon, shallots, chilli, ginger and cucumber in a very fine brunoise and mix.
  3. Add dresssing to brunoise and mix.
  4. Top the scallops with brunoise and dressing.
  5. Cut spring rolls on an angle and place in the centre of scallop circle.
  6. Sprinkle some salad mache leaves around the spring rolls to finish.