Pan Seared Scallops, Polanco Oscietra Caviar, Roasted Parsnip Emulsion, Saltbush & Locally Foraged Australian Seaweeds.

Little harder sear on the scallops but I love how the plate looks. Maybe a little less sauce too, would love to eat regardless!

I’d go a little harder/hotter on the scallops. Pat them dry slightly to avoid the (unintentional) weeping and add spot drizzle some beurre noisette on the parsnip instead. Additionally I feel like soke textural contrast (sourdough crouton crumble or blitzed toasted hazel or pine nuts) might do well with the emulsion

Looks dank but I hate those tiny ass scallops they’re such a let down compared to some diver or u8 scallops! It’s like biting into the buttery sea I can taste it now.