Orkney scallop, ceviche, watermelon, grapefruit, Verjus

Alyn Williams

Alyn Williams

18th September 2013
Alyn Williams

Orkney scallop, ceviche, watermelon, grapefruit, Verjus

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Orkney scallop ceviche recipe with watermelon, grapefruit, Verjus recipe a try yourself? From Richard McLellan, sous chef, Alyn Williams at The Westbury, Mayfair


  • Grapefruit components
  • Segments
  • Curd
  • Curd ingredients
  • Peel and juice 8 grapefruits (keep separate)
  • Lemon juice
  • Pomace oil
  • Salt
  • Chardonnay vinegar
  • Solutions:
  • Sugar Water
  • 150g 300ml
  • 100g 300ml
  • 100g 350ml
  • 75g 550ml
  • Scallop
  • Pickled watermelon rind
  • Watermelon pickle
  • 500ml Verjus
  • Bay leaf
  • 10 pink peppercorns
  • Sugar to taste
  • Watermelon flesh


Curd method
Peel the grapefruit and remove all pith
Blanch the peel in the first three sugar solutions, adding to the last solution to finish off cooking until soft.
Blitz adding lemon juice, salt, grapefruit juice and pomace oil to emulsify
Dice and marinate in a Verjus and muscatel vinegar dressing.
Pickled watermelon rind
Remove the green part of the rind and discard but keep the white part.
Watermelon pickle
Bring to the boil. Take off the heat and pour over the rind. Pickle for 1½ weeks.
Watermelon flesh
Remove and keep the rind. Cut the watermelon into quarters, vac pac and compress each quarter. Once compressed, dice evenly.

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