Ceviche of Orkney scallops with strawberries

Tony Fleming complements plump strawberries with chilli, lime and scallops in this summery ceviche recipe. The avocado purée adds an extra dimension to the dish, laced with wasabi for an extra kick.

First published in 2015

Ingredients

Metric

Imperial

Scallops and strawberries

Avocado purée

Shallot rings

Dressing

To serve

Equipment

  • Piping bag with plain nozzle
  • Deep-fryer

Method

1
Open the scallops and discard the skirts and roe. Wash well in very cold water then transfer to a tray lined with a kitchen cloth. Store them in the fridge for 6 hours prior to use
2
In a blender, purée together the avocado, lime juice, crème fraîche and wasabi paste before passing through a fine sieve. Season with salt and store in the fridge in a piping bag until required
3
Preheat a deep-fryer to 180°C
4
To make the shallot rings, slice the shallot into rings, soak in milk, then dredge in seasoned flour before deep frying until crispy and golden. Set aside
5
To make the dressing, dice the shallot and red chilli into very fine pieces. Add the juice and zest of the lime, the olive oil, chopped coriander and a good pinch of flaky sea salt
6
Slice each scallop into 3 even pieces and finely dice the strawberries. Add both to the bowl with the dressing, mix well and leave for 2 minutes
7
Slice the cucumber lengthways into thin strips and place in a rectangle on each of the 4 plates. Arrange 6 slices of scallop on the cucumber base and spoon over the strawberry and lime dressing, adding a pinch more salt to finish
8
Pipe dots of the avocado purée in between the scallops and scatter over the shallot rings, coriander and shiso cress. Serve immediately
First published in 2015

Tony Fleming built a reputation off sophisticated fish and seafood dishes at Angler, but now he's showing the full extent of his armoury at legendary restaurant Le Pont de La Tour, where he cooks classical, comforting food to the highest standards.

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