Ingredients:

• Scallops
• 1 orange, sliced

Passionfruit ponzu

• ½ cup passionfruit pulp, strained
• 3 tsp caster sugar
• 3 tsp grated ginger
• 2 tbsp Pearl River light soy

Basil oil

• 1 bunch basil, leaves only
• ½ cup extra virgin olive oil
• 2 good pinches of salt

Method:

1. Prep the scallops. Shuck the scallops and clean them up so they’re tidy.
2. Blanch the basil. Put the basil leaves in a bowl of hot water for a minute or so, and leave them while you make the ponzu.
3. Make the ponzu. Combine the passionfruit pulp, light soy, caster sugar and grated ginger, and give it a whirl to mix.
4. Chill the basil. Strain the basil leaves and put them into a bowl of ice water.
5. Burn the orange. Colour the orange slices with a blowtorch or in a fry pan.
6. Dry the basil. Strain the basil again into a sieve and press down with paper towel to remove the excess moisture.
7. Make the basil oil. Blend the basil with the olive oil and salt.
8. Chop the orange. Roughly chop the burnt orange pieces.
9. Plate up. Place a couple of scallops in the dish, then a couple more. Drizzle with ponzu and a little basil oil, and garnish with the burnt orange.