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Simon Hulstone's aesthetic scallop ceviche is enhanced by a tart sorrel and apple gel and pickled golden beetroot. A scallop ceviche recipe with a difference, Simon recommends using diver-caught scallops for this starter

Method
1.
Place the golden beetroot in a deep saucepan and cover with lightly salted water, bring to the boil then allow simmer until cooked (check with a cocktail stick to see if the beetroot is soft in the middle)
2.
Place 2 pieces of cling film on a flat surface then place 4 scallops neatly in a line, take both edges of the cling film and roll them very tightly into a 5 inch tube. Store in the freezer until required
3.
For the apple and sorrel gel, infuse the apple juice with the sorrel leaves, by placing both ingredients in a pan. Bring to the boil, remove from the heat and set aside
4.
Meanwhile, make the pickling liquor. Heat the white wine, vinegar and sugar in a pan until the sugar dissolves. Place the liquor in a plastic tub and store in the fridge until cool
5.
Once the sorrel infusion has cooled, add 10g of caster sugar and then pass the infused liquid through a fine strainer. Return to the heat and bring the liquid to a boil, whisk in the gellan f and return to the heat until it reaches boiling point
6.
Remove from the heat and allow to cool. The juice will start to set so, whilst cooling, blend with a stick blender before putting the gel into a squeezy bottle. Store in the fridge until required
7.
Once the golden beetroot is cooked, refresh in cold water and peel once completely cold. Slice into 5mm thick circles and place into the chilled pickling liquor for at least 2 hours
8.
To serve, slice the frozen scallop into thin discs and place 1 disc on top of a slice of beetroot in the middle of each plate. Squeeze on the sorrel gel, add a pinch of salt and arrange the remaining discs of beetroot and scallops around the centre alternating into a circular fan finish
9.
Add small dots of the sorrel gel around the remaining scallop and beetroot and season with sea salt. Finish with the micro herbs and edible flowers and serve
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Corney & Barrow matching wine

Find out why Corney & Barrow match this Scallop ceviche recipe with a light and crisp white wine, a rosé wine, or a champagne or sparkling white wine

Ingredients

Ceviche scallop

Pickled golden beetroot

Apple and sorrel gel

Raw salad

  • micro salad leaves, borage and radish
  • Sea salt

Equipment

  1. Fine strainer
  2. Squeezy bottle
  3. Stick blender
  4. Mandolin

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This Peruvian classic is enhanced by Simon Hulstone by way of a bitter sorrel gel, apple salad and pickled beetroot

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