> Recipes > Scallop

Scallops, radish, peanut and lime

Scallops, radish, peanut and lime

Scallops, radish, peanut and lime

PT30M

Why not try?

1
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
  • oil
2
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
3
Preheat the oven to 180°C/gas mark 4
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
  • oil
  • salt
  • 12 large hand dived scallops
5
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
  • 1 lemon
6
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.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Comments ()

Scallops, radish, peanut and lime

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...