Scottish King Scallop Ceviche with Blanched Korean Ginseng, Oscietra Caviar & Hazelnut-Lime Sauce

Seafood Scotland

Seafood Scotland

Standard Supplier 6th December 2017

Scottish King Scallop Ceviche with Blanched Korean Ginseng, Oscietra Caviar & Hazelnut-Lime Sauce

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scottish King Scallop Ceviche with Blanched Korean Ginseng, Oscietra Caviar & Hazelnut-Lime Sauce recipe a try yourself? Recipe by Demi-chef Lee Kyong-soo, Conrad Hotel Seoul, South Korea

Ingredients

  • 12 Scottish king scallops, white part only
  • 2 Korea ginseng, medium
  • As needed baby greens or mirco-herbs for garnish
  • 6 tsp Salmon roe
  • 6 tsp Oscietra caviar
  • 6 Radishes, sliced
  • 3 Shallots, finely chopped
  • Salt & White pepper power to taste
  • 1 Lime juiced
  • 10g Thyme, for marinade
  • 100ml Hazelnut oil
  • 1 Lemon, juiced

Method

1. Slice the scallops into three medium slices
2. Marinade the scallops with lemon juice, thyme and salt for about 20 minutes
3. Cut the trimmed ginseng into a fine julienne and blanch in lightly salted boiling water. Cool in iced water.
4. Mix the lime juice, hazelnut oil, chopped shallot, salt and pepper to make a sauce.
TO SERVE
1. Put the marinated scallops, radish, greens, salmon roe, caviar and ginseng on a plate.
2. Pour the hazelnut & lime sauce evenly over.