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