Jalapeno granita
- 125g caster sugar
- 125ml cold water
- 300ml fresh lime juice
- 150ml fresh apple juice
- 50ml fresh cucumber juice
- 60g fresh jalapeno peppers, deseeded and diced
Jason Atherton
With pear purée, pickled turnip and jalapeno granita.
Make the pickled turnips shortly before serving. Peel the turnip and thinly slice using a mandoline. Stack a few slices at a time and stamp out near discs with a 5cm round pastry cutter. Put the discs into a bowl and pour over enough pickling liquid to cover. Leave to pickle for about 10 mins, then drain.
Raw scallops
8-10 very fresh, large, raw Orkney scallops (in shell).
Shuck and clean the scallops, save the coral roe for another dish. Thinly slice each scallop horizontally into 3 or 4 discs of even thickness (you want 28 neat discs in total). Put them into a bowl and squeeze over some wasabi and yuzu dressing.
Toss gently, then leave to marinate for few minutes.
jalapeno
Put the sugar and water into a saucepan and stir over a medium heat just until the sugar has dissolved. Leave the sugar syrup to cool.
Meanwhile, blitz together all the remaining ingredients in a strong blender until very smooth.
Strain the mixture through a fine sieve into a large freezeproof container (with a lid). Stir in the sugar syrup. Cover the container and freeze for a few hours or overnight until solid.
pear purée
Put the purée into a saucepan and bring to a rapid boil. Add the agar agar and boil for another couple of minutes, stirring constantly.
Pour and spread the purée on to a baking tray and immediately put the tray into a blast chiller (the purée will discolour if not cooled quickly).
When cold, transfer the purée to a blender and blitz until smooth. Pass through a fine sieve, then transfer to a squeezy bottle.
wasabi & yuzu dressing
Whisk together all the ingredients in a small bowl. Set aside for 30 mins to let the flavours meld together, then strain through a fine sieve.
Transfer to a squeezy bottle and keep in the fridge until needed.
assembly
For each serving, squeeze dots of chive and dill oil and black olive oil on to a serving plate. arrange 7 discs of marinated scallop on top of the oils, then top each scallop disc with a pickled turnip disc.
Squeeze a little mound of pear purée on each pickled turnip. Garnish with the sea herbs and bronze fennel. Spoon a little wasabi and yuzu dressing around the plate.
Scrape the frozen jalapeno granita with a fork to make a coarse grainy texture, then spoon this into a small individual serving bowl to serve alongside.
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