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Scallops with cucumber, lime and baby leaf

Scallops with cucumber, lime and baby leaf

PT1H

1
To make the mustard pickle, crush all the spices together. Put them in a pan with the remaining ingredients. Bring to a boil and leave to cool. Keep until needed
  • 3g of juniper berries
  • 12.5g of mustard seeds
  • 3g of black peppercorns
  • 6g of star anise
  • 1 pinch of chilli flakes
  • 400ml of Chardonnay vinegar
  • 400ml of water
  • 300g of sugar
  • 15g of dill
2
To make the lime mayonnaise, grate the zest from the limes and juice both. Set the juice to one side
  • 2 limes
3
Place the egg, egg yolks, mustard and lime juice in food processor. With the motor running, drizzle in the oil until the mixture thickens. Add more lime juice to taste, and season
  • 1 egg
  • 2 egg yolks
  • 2 tsp Dijon mustard
  • 700ml of vegetable oil
  • salt
  • black pepper
4
Fry the scallops in the vegetable oil until well caramelised on the surface and slightly opaque in the centre. Be careful not to overcook them
  • 16 scallops
  • 1 tbsp of vegetable oil
5
Slice the cucumber into thin strips using a mandolin. Drain any water from the cucumber in a colander, and leave for 3 minutes. Season
  • 1 cucumber
  • salt
  • black pepper
6
Break the potato bread into small pieces, and season with extra virgin olive oil and salt. Put under a very hot grill until well toasted on all sides
  • 4 slices of potato bread
7
Arrange the cooked scallops on a plate, and scatter the potato bread across
8
Drape the cucumber over the scallops, fleck the plate with the mayonnaise, drizzle over some mustard pickle and scatter the leaves over the top
  • 40g of baby salad leaves

Ingredients

Metric

Imperial

  • Scallops

  • Mustard pickle

  • Lime mayonnaise

  • To plate

    • 1 cucumber
    • 40g of baby salad leaves
    • 4 slices of potato bread
    • olive oil
    • salt

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