If there's one thing every home cook and dinner party enthusiast should have up their sleeve, it's an easy seafood starter recipe. With various components prepared in advance and an impressive blend of zesty flavours, Russell Bateman's fantastic scallop dish is perfect for entertaining.
The folder name
Please choose a different name.
Please enter a name for the new folder.
Begin by preparing the peanut sauce. Sweat the chopped chilli, spring onion and ginger in a little oil until soft. Cool over ice, then thoroughly mix in the rest of the ingredients and set to one side until required
7g of red chilli, peeled and brunoise
30g of spring onions, white only, brunoise or fine dice
15g of fresh ginger, brunoise or fine dice
3g of spring onions, green only
40g of roasted peanuts, chopped
10g of coriander stalks, finely cut
3g of coriander leaves, chopped
1 lime, zest and juice
Carefully peel the mooli and slice it very finely using a mandoline, transferring the slices to a dish. Combine the rest of the ingredients together in a pan to form a pickling mixture, bringing it gently to the boil. Once boiling, remove from the heat and strain the mixture through a fine sieve directly over the slice mooli. Leave to cool until required
1 mooli, small
175ml of water
50ml of Chardonnay vinegar
6g of sugar
3g of rock salt
10g of peanut oil
2g of coriander seeds
2g of white peppercorns
1 lime, zest and juice
Preheat the oven to 180°C/gas mark 4
Cook the scallops just before serving. Add a dash of oil to a large frying pan and place over a high heat until hot, then season the scallops with flaky sea salt and place them in the pan presentation side down
12 large hand dived scallops
Fry the scallops until golden, then turn over and transfer the pan to the preheated oven for 1 minute. Remove from the oven and finish with a generous squeeze of lemon juice
To serve, arrange the cooked scallops between four plates and top each scallop with a slice of pickled mooli and finely sliced radish. Add a small quenelle of peanut sauce next to each scallop and garnish with coriander cress
1 handful of coriander cress
3 French breakfast radishes, finely sliced
Want more recipes like this delivered to your inbox?
Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.
Invalid email address
Thanks for subscribing
We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.