Hand dived scallop, Nutbourne tomato, XO

Jean Delport

Jean Delport

10th June 2024
Jean Delport

Hand dived scallop, Nutbourne tomato, XO

120 min

Using one of our favourite spring / summer local ingredients, we have utilised a wide range of local Nutbourne tomatoes across this dish. Paired up with hand dived British scallops, alongside our home-made XO sauce we pay homage to two amazing ingredients that work perfectly together.



  • 4ea Handived Scallops, shucked, cleaned, reserve all trimmings.

Scallop stock

  • 200g Scallop trim
  • 400g water
  • 40g Katsobushi
  • 2ea Dried Kombu sheet

Scallop Foam

  • 500ml scallop stock
  • 60ml scallop garum
  • 30g peaso
  • 100ml double cream

Tomato Fondue

  • 5ea beef tomato large (concassed)
  • 2 sprigs Fresh Thyme
  • 2 clove fresh garlic (grated fine)
  • 1 ea red onion
  • 1L tomato juice
  • XO Paste to taste

Tomato dressing

  • 1 tbsp wild daisy flower buds, chopped fine
  • 12ml tomato BBQ sauce
  • 20ml fresh tomato juice
  • 10ml fresh tomato seeds

Tomato and plumb rose:

Confit Tomato:

  • 24 ea mixed Nutbourne cherry tomatoes

Marinated tomatoes:

  • 1 kg Mixed Nutbourne tomatoes
  • Salt
  • Homemade XO oil


Scallop stock

Simmer water and scallop trim for one hour, take off the heat add katsobushi and kombu, infuse 1hour, strain, reduce to taste.

Scallop Foam:

Combine the scallop stock, garum and peaso in a small pot and reduce by half or desired taste. Add cream, bring to the boil for 2 minutes, strain and pour into siphon gun. Charge and set aside for later.

Tomato Fondue

Keep all tomato pulp and juice from the heart of the tomato for later. Sweat brunoised onion till soft, add tomato concasse and garlic and cook for one minute.
Add 1 litre tomato juice, thyme & salt and cook until dry. Once desired consistency is reached add XO paste to taste.

Tomato dressing

Combine in a small bowl, season with salt as required. Reserve aside for later.

Tomato and plumb rose:

Confit Tomato:

Blanch and peel the cherry tomatoes and pat dry with some paper towel. Cut into petals and place in a small flat bottomed roasting tray.
Drizzle with olive oil, season with salt, caster sugar, chopped garlic and thyme. Confit in oven at 120°c for 2-3 hours or until done.
You are looking for a leather type finish on the tomato, soft and pliable. Keep warm to build the roses.

Marinated tomatoes

Blanch and peel tomatoes. Cut into petals and marinade under pressure with salt and XO oil.

( If tomatoes are a little soft, ease the pressure on the marinade)
To assemble the rose, char the outer skin of the umeboshi plumbs with a high temperature blow torch. Slice plums as thin as possible and reserve.
To complete the rose, alternate sliced plum, marinaded tomato petal and confit tomato petals and slowly wrap around each other in layers. Work from the centre out and create a rose type structure. Dress with XO oil and set aside.


To cook the scallop, dress the scallop with the melted beef tallow and char the scallop on flaming oak wood directly in the fire.
Char for about 30 seconds each side, remove, place into melted beef fat and confit at 45°c for about 10 minutes or until cooked.

To Finish:

To assemble the dish, place the tomato rose of-centre of large bowl. Dress the rose with XO oil and garnish with wild vetch leaves, borage flowers and puffed wild rice.
Slice the scallop in half and place alongside the rose. Dress scallop with tomato dressing.
On the side, spoon in two teaspoons of tomato fondue in the large part of the scallop shell. Fill shell with scallop foam and dust with smoked scallop roe.
To finish the dish, dress the scallop with the scallop foam table side.

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