- 300g scallops
- Juice of 6 limes
- 45ml pure maple syrup from Canada
- 150g endive
- 1 tsp coriander leaves, chopped
- 45ml extra virgin olive oil
- 1 tsp whole pink peppercorns
- Fleur de sel (or good quality salt flakes), to taste
Ingredients
Method
Cut scallops in half, horizontally then spread out in a dish and pour lime juice on top with a little salt.
Marinate for 3 to 4 minutes then remove lime juice and mix it in with maple syrup and olive oil.
Place scallops on a plate in the shape of a rosette.
Add a little endive in the centre.
Pour maple, lime and olive oil dressing over scallops and add coriander leaves and pink peppercorns on top to finish.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.