For this dish you don’t actually need to do any cooking, isn’t that brilliant. The key ingredient is to get very fresh scallops, they are one of the best shellfish to eat raw, I love the delicate texture and gentle flavour.
Ingredients
8 scallops.
20g of pink pickled ginger.
1 cucumber.
1 tbsp. of lemon olive oil.
2 limes.
½ bunch of coriander.
2 spring onions.
Olive oil.
Sea salt.
Method
Finely slice (julienne) the pink pickled ginger and cucumber. Only use the firm flesh of the cucumber not the skin or middle.
Slice the scallops into very thin coins and place them on a tray in the refrigerator until very cold.
Once cooled, place a thin layer of scallop slices in a small circle in the centre of each plate.
Trim off the roots of the spring onion, remove any discolours or wilted out leaves. Slice the spring onions lengthwise on an angle into thin elongated, oval strips.
Cut the limes in half and squeeze some drops, along with the lemon olive oil, over the scallops.
Season the dish lightly with sea salt.
With a fork turn the ginger and cucumber together to create a nest (similar to the motions used to collect spaghetti on your fork).
Put the ginger/ cucumber nest on top of the scallop circle.
Scatter the sliced spring onion and the finely chopped coriander over the dish.
Wine Recommendations
Scallops are sweet, with a natural richness that required a high acidic white wine, my top four suggestions would be; a Sauvignon Blanc, Albariño, Chablis or a Vermentino
Perfect dish for a sunny day.
