1 hour 30 minutes, plus freezing and pickling time
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.
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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 golden beetroots
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
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
175ml of fresh apple juice
4 sorrel leaves
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
25ml of white wine
25ml of champagne vinegar
25g of sugar
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
10g of sugar
1.7g of gellan gum type F
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
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
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
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
micro salad leaves, borage and radish
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