Recipes
Steamed scallops, chicory, cucumber, citrus
10 minutes
Preparation time
10 minutes
Cooking time
4 serves
Serves
Ingredients
Citrus dressing
1 tbsp lime juice
1 tbsp lemon juice
1 tbsp mixed lemon, orange, grapefruit and lime fine zested
1 tbsp cashew butter
1½ tsp white soy sauce
1 tsp castor sugar
100 ml grapeseed oil
140 g mixed dice segments of orange, grapefruit, lemons, limes
1 tbsp chopped chives
Chicory
50 g butter
1 tbsp caster sugar
400 ml water
1 tbsp chardonnay vinegar
Salt to taste
2 red chicory (also called endive in some places)
To assemble
16 large scallops
Salt flakes and pepper, to taste
3 baby cucumbers cut in quarters and lightly salted
2 red radishes, thinly sliced
50 g baby coriander, picked
Method
Citrus dressing
- In a small mixing bowl, whisk together the lemon juice, lime juice and zest, cashew butter, soy sauce, sugar and grapeseed oil until emulsified.
- Add the segments and chives and keep to the side.
Chicory
- In a medium sized saucepan, place all ingredients except for the chicory and place on medium heat, Induction setting 6 until a simmer is achieved.
- Whisk the liquid so everything is emulsified and then place the chicory into the saucepan and reduce to Induction setting 4. Cook for 3-4 minutes, or until the chicory is tender.
To assemble
- Place the scallops onto a perforated steam container lined with baking paper, and lightly salt the scallops. Place into the Steam Oven and steam at 85°C for 2 minutes.
- Peel off some of the cooked chicory leaves and place on the bottom of the plate.
- Scatter over the citrus and place scallops on top.
- Arrange the cucumbers around the plate, spoon dressing over the top, add radishes and coriander and serve.
Applicance Functions
Michael Meredith
Michael Meredith is an acclaimed chef and restaurateur based in New Zealand. Born in Samoa, his earliest food memories are of his mother's pancake stall at a local market in Apia. His latest restaurant, Metita, which opened in late 2023, is a tribute to his late mother and is located in Auckland's SkyCity precinct. The menu at Metita offers a contemporary take on Polynesian and Pacific cuisine, inspired by his childhood.
Throughout his career, Michael has been recognized for his inventive use of local and seasonal ingredients. He was the founding chef of The Grove in 2004, and later opened his own multi-award-winning restaurant, Merediths, which operated for a decade. He is also the owner of the Auckland eatery Mr Morris.
Beyond his restaurants, Meredith has been involved in charitable projects. He was a co-founder of Eat My Lunch, a social enterprise that helps provide lunches to underprivileged children in New Zealand. He also lends his culinary skills to other causes, such as raising money for the Starship Children's Hospital.