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Scallops, Pumpkin Satay, Tamarind
Tempura and Pan-Fried Scallops with Pumpkin Scallop Roe Satay, Cured Egg Yolk and Caramelised Tamarind
Kieran serves two hand-dive scallops, one pan fried and one tempura battered and dusted with scarlet scallop roe and chilli, in a scallop half-shell, with a pumpkin and scallop roe satay, a cured egg yolk sauce, caramelised tamarind glaze and a scallop skirt sauce.
Narrator: Kieran trims hand-dive scallops. Kieran: "To make a stock from this skirt, similar to something like a lobster bisque."
Kieran: "We're just going to roast off that pumpkin, which is going to be the base for our satay sauce."
Kieran: "I've got my cured egg yolks, obviously super orange. Brought some crown prince pumpkins from the farm that we grow."
Simon Rogan: "So what are you going to do with them?"
Kieran: "So I'm turning this into like a satay sauce."
Kieran: "I'm going to tempura the scallop and then going to dust that with the scarlet roe powder and a bit of chilli. And then in the kind of cup half of the shell, there'll be like a pan fried scallop."
Kieran: "This is going to be the scallop stock. A bit of cider, brandy, bit of tomato paste, and then reduce it all the way down to a nice intense sauce."
Narrator: The pumpkin satay and the scallop stock will become one along with thyme and brown sugar.
Narrator: Roasted pumpkin is added to Kieran's satay sauce and blended.
Kieran: "So this is pumpkin satay. So you've got roasted pumpkin, you've got peanuts, you've got the scallop roe paste, all the good stuff. I've lost my scallop roe."
Simon Rogan: "I found your scarlet roe."
Simon Rogan: "Oh, this is your satay, is it? I think Kieran's satay is incredible. It's got real depth of flavor. I can't wait to see that paired up with the scallops."
Narrator: Cured egg yolk sauces first with grated lime zest, spicy pumpkin sambal, fried scallops with tamarind tempura, scallops are dusted with scallop roe powder, then scallop skirt sauce.
VETERAN ROUND:
"I can't eat this because I'm allergic, so you're gonna have to be my eyes and my ears and my palate."
Simon Rogan: "The deep fried scallop, it's crispy."
Kieran: "The [tamarind?] is rich. Seasons everything really nicely. And aesthetically, I think it looks pretty cool."
Mark: "Lots of bold flavors, I think, really delicious."
Jeff: "Big bold flavors, feel like such a light shellfish."
Simon Rogan: "Okay. And then on to the scallop." Kieran: "[The crust] was good. The tamarind base afterwards kind of really gives it that, like, dark black effect."
Jeff: "Scallops perfect, isn't it?" Simon Rogan: "It's great, yeah."
Martin: "Stunning."
Simon Rogan: "Are you happy with the depth of flavor on the satay?" Kieran: "It packs a punch. I think the roe paste that I put through it really kind of comes out really good."
Jeff: "He's obviously cleaned those skirts really well, isn't he? Nice, clean flavour."
Mark: "That's really good."
Jeff: "Best batter thing I've ever eaten. Ever." Mark: "Yeah. Really, really strong dish."
Peer scores: Kieran (self) 8, Mark 8, Jeff 9, Martin 10.
Simon Rogan final feedback: "Kieran, you carried off the visuals really well. It's great fun, great imagination. The tempura scallop was beautifully cooked, lovely and crispy. The other scallop was lovely also, and I really enjoyed the caramelized tamarind. It gave it a lovely, fruity, tangy glaze. The satay sauce with the pumpkin and scallop skirt was absolutely delicious. Overall, great dish. I've never been so annoyed to not be able to eat shellfish. Heartbroken doesn't even cover it." Simon Rogan score: 9. Kieran progresses to Day 2 of the heat.
JUDGING ROUND: Changes at final judging day: - Dish adapted to accommodate Tom Kerridge's shellfish allergy: scallops swapped for monkfish on Tom's portion only. Other judges received the original scallop version. - Kieran: "I brined the monkfish so it tightens up the flesh and then get beautiful color on there. I really try hard, just like, give Tom something that's super delicious and doesn't feel like an afterthought." - Pumpkin for the satay sourced from Kieran's own restaurant farm. Dish title restated at the pass: "Splendid. Tempura scallop with a dusting of dried scallop roe and cured egg yolk sauce. Pan fried scallop with a scallop skirt, satay sauce and pumpkin sambal." Tempura monkfish served to Tom, tempura scallops to the other judges. Judges' feedback: Phil Wang: "I think that's delicious. I absolutely love the satay sauce. I love the warmth coming through from the pumpkin sambal. Scallops cooked perfectly. I think the egg yolk sauce is a little bit too thick, but other than that, I think it's really delicious."
{Judge}: "I see what you're saying about this being a bit thick, but it's also just delicious and luxurious. And I wonder, that nuttiness of the satay sauce clashes a little bit with the scallop, I think."
"I'm with you, Phil. With the scallops and the satay sauce, I usually love them both, but together, I'm not totally convinced. However, the tempura is absolutely amazing."
"It's very interesting. It's quite quirky. Probably my biggest issue: I'm looking for a little bit more heat or maybe citrus acidity. Something that cuts through because it's quite deep, it's quite rich."
"The presentation is amazing. I love the juxtaposition of the gritty soil and chains with this very delicate piece of shellfish."
"Doesn't feel as chaotic as a Mad Max movie, but I'm pleased."
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