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Open the scallops and discard the skirts and roe. Wash well in very cold water then transfer to a tray lined with a kitchen cloth. Store them in the fridge for 6 hours prior to use
8 large hand dived scallops
In a blender, purée together the avocado, lime juice, crème fraîche and wasabi paste before passing through a fine sieve. Season with salt and store in the fridge in a piping bag until required
1 tbsp of créme fraiche
2 tsp wasabi paste
1 avocado, stone removed
1 lime, juiced
Preheat a deep-fryer to 180°C
To make the shallot rings, slice the shallot into rings, soak in milk, then dredge in seasoned flour before deep frying until crispy and golden. Set aside
1 banana shallot
flour, seasoned with salt and pepper
To make the dressing, dice the shallot and red chilli into very fine pieces. Add the juice and zest of the lime, the olive oil, chopped coriander and a good pinch of flaky sea salt
1 red chilli
50ml of olive oil
20g of coriander, chopped
Slice each scallop into 3 even pieces and finely dice the strawberries. Add both to the bowl with the dressing, mix well and leave for 2 minutes
Slice the cucumber lengthways into thin strips and place in a rectangle on each of the 4 plates. Arrange 6 slices of scallop on the cucumber base and spoon over the strawberry and lime dressing, adding a pinch more salt to finish
Pipe dots of the avocado purée in between the scallops and scatter over the shallot rings, coriander and shiso cress. Serve immediately
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