Ceviche of Orkney scallops with strawberries
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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
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
SAVE RECIPE
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
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
- 1 banana shallot
- milk
- flour, seasoned with salt and pepper
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
- 1 red chilli
- 1 lime
- 50ml of olive oil
- 20g of coriander, chopped
- 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
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