- juice of 1-2 limes
- 4 tbsp vegetable stock
- 1 tsp sugar
- 1 tsp salt
- 1tsp lemon vinegar
- 1 tsp olive oil
- fresh herbs, finely chopped
- 6 tbsp olive oil
- 2 hand dived scallops per portion
- sea salt
- 2 fennel for confit, puree & jelly
- 100g Black Quinoa
- 50g Pearl Quinoa
- 100g Crème Fraiche
- 100g rainbow radishes, thinly sliced
- 1 bunch dill made into oil
- salad leaves/flowers to dress
- 1 fresh kaffir lime
Marinated Scallops Ceviche
Marinated Scallops Ceviche
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Marinated Scallops Ceviche recipe a try yourself? From Andy Mcfadden, L'Autre Pied
Ingredients
Method
Make the ceviche dressing by mixing the lime juice, vegetable stock, sugar, salt, vinegar & olive oil together. Adjust the sweet and sour balance, adding a little extra lime juice or sugar to taste.
To get neat, even slices the fish needs to be really cold, and you'll need a sharp knife. Slice it as soon as it comes out of the fridge. Arrange each slice on the plate. Lightly season the fish with sea salt. Spoon the marinade over & arrange the other elements on top as you like.
It’s really important that it is served at room temperature so that you can appreciate the full flavour of the shellfish. Arrange nice salad leaves/edible flowers around the plate, sprinkle with the crispy quinoa & grate the Kaffir lime over the dish. This gives a lovely perfume to the dish.
Serve immediately - the dressing 'cooks' the fish so don't dress more than five minutes before eating as it will turn the fish to mush.
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