Herb Toasts Recipe with Hand-Dived Scallops by Brae

Name: Herb Toasts Recipe with Hand-Dived Scallops by Brae
Total time: 135 min
Ingredients: 8 large hand-dived scallops, cleaned and thinly sliced into rounds; Sesame oil, to serve; Herbs and leaves, such as fennel tops, chives, chervil and tarragon, to serve; Olive oil, to serve; Croissant dough; 600 gm (4 cups) plain flour; 7 gm dried yeast (1 sachet); 75 gm (⅓ cup) caster sugar; 430 gm cold buttter; 2-3 eggs, lightly beaten for eggwash; Lemon purée; 2 lemons, halved; 100 ml almond milk, plus 1 tbsp extra; Green nut butter; 3 cups (firmly packed) mixed leaves such as rocket, radish and nasturtium (see note); 1½ cups (firmly packed) mixed soft herbs, such as dill, fennel and parsley; 50 gm macadamia nuts; 50 gm pine nuts; 35 gm pistachio nuts

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Essentially a mini rolled croissant, topped with spring herbs and the freshest scallops you can find.

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Ingredients

8 large hand-dived scallops, cleaned and thinly sliced into rounds
Sesame oil, to serve
Herbs and leaves, such as fennel tops, chives, chervil and tarragon, to serve
Olive oil, to serve
Croissant dough
600 gm (4 cups) plain flour
7 gm dried yeast (1 sachet)
75 gm (⅓ cup) caster sugar
430 gm cold buttter
2-3 eggs, lightly beaten for eggwash
Lemon purée
2 lemons, halved
100 ml almond milk, plus 1 tbsp extra
Green nut butter
3 cups (firmly packed) mixed leaves such as rocket, radish and nasturtium (see note)
1½ cups (firmly packed) mixed soft herbs, such as dill, fennel and parsley
50 gm macadamia nuts
50 gm pine nuts
35 gm pistachio nuts