Ceviche of Orkney scallops with strawberries

Name: Ceviche of Orkney scallops with strawberries
Total time: 30 min
Ingredients: 8 large hand dived scallops; 8 strawberries; 1 avocado, stone removed; 1 lime, juiced; 1 tbsp of créme fraiche; 2 tsp wasabi paste; sea salt; 1 banana shallot; milk; flour, seasoned with salt and pepper; 1 banana shallot; 1 red chilli; 1 lime; 50ml of olive oil; 20g of coriander, chopped; 2 cucumbers; sea salt; 1 handful of shiso cress leaves; 1 handful of coriander cress

by Tony Fleming

Item 1 of 1

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

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Ingredients

Metric

Imperial

Scallops and strawberries

Avocado purée

1 avocado, stone removed
1 lime, juiced
1 tbsp of créme fraiche
2 tsp wasabi paste
sea salt

Shallot rings

1 banana shallot
milk
flour, seasoned with salt and pepper

Dressing

1 banana shallot
1 red chilli
1 lime
50ml of olive oil
20g of coriander, chopped
2 cucumbers
sea salt

To serve

1 handful of shiso cress leaves
1 handful of coriander cress

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Equipment

Piping bag with plain nozzle
Deep-fryer

Method

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

8 large hand dived scallops

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

1 tbsp of créme fraiche
2 tsp wasabi paste
sea salt
1 avocado, stone removed
1 lime, juiced

Preheat a deep-fryer to 180°C

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

1 banana shallot
milk
flour, seasoned with salt and pepper

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

1 red chilli
1 lime
50ml of olive oil
20g of coriander, chopped
sea salt

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

8 strawberries

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

2 cucumbers

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

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Tony Fleming

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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