You will need some vac pac equipment for this scallop with radish recipe from Graham Campbell, but the results are truly stunning.The method of compression is used to add interest and texture to the pickled radish and daikon, while sharon fruit, also known as persimmon, has a sweetness to perfectly flatter the scallops.
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Begin by preparing the scallops. Cut 4 of the scallops in half, then carefully slice each of the remaining 4 scallops into 8 thin slices per scallop. Place the halves and slices onto a plate, cover with cling film and store in the fridge until required
8 hand-dived scallops
To prepare the pickling liquor, combine all of the ingredients in a pan and bring to the boil. Remove from the heat and allow to cool
200g of white wine vinegar
100g of white wine
100g of sugar
100g of honey
Once the pickling liquor has cooled slightly but still warm, weigh out 50g of the liquid and add to a vac pac bag with the the quartered radish. Seal in a vacuum chamber on full
4 radishes, cut into quarters
Repeat this process for the sliced daikon and set both bags aside to pickle for up to 1 hour
1/4 daikon, peeled and thinly sliced
For the compressed radishes, slice each radish thinly on a mandoline and lay the rounds flat in a vac pac bag with the oil and salt. Seal on maximum vacuum and set aside
1 dash of olive oil
1 pinch of salt
To make the the compressed sharon fruit, cut the fruit into eighths and remove the skin. Lay the slices in a vac pac bag and seal on full
1 sharon fruit
For the sharon fruit purée, add the fruit and orange juice to a pan. Place over a medium heat and bring to the boil. Turn down the heat and simmer until soft. Add to a blender, blitz until smooth, then continue to blitz, adding enough xanthan gum to thicken. Pass through a chinois and store in a squeezy bottle - this will last for up 3 days in the fridge
4 sharon fruits, quartered
300g of orange juice
1 pinch of xanthan gum
For the sharon fruit vinaigrette, measure out 30g of the prepared purée and add to a blender with the orange juice, olive oil and salt. Blitz on full power, pass through a fine chinois and store in a squeezy bottle
300g of orange juice
100g of olive oil
Remove the finely sliced scallops from the fridge and add to a container. Cover the scallops with the sharon fruit vinaigrette and leave to marinate for 2 minutes, as you would with a ceviche. After this time, gently remove the scallops and drain on a cloth. Season with salt and set aside until ready to plate
Heat a small pan over a high heat and pat the reserved scallop halves dry with kitchen paper. Add a dash of oil to the pan and sear the scallops for 2 minutes on each side, or until golden
1 dash of oil
To serve, place some sharon fruit purée onto warm plates, followed by the compressed radishes and compressed sharon fruit. Place the scallop ceviche on the plates, top with the seared scallops and finish with a drizzle of sharon fruit vinaigrette. Garnish with fennel fronds and serve
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