Scallop cured in elderflower with green strawberry

This cured scallop recipe makes a wonderfully elegant canapé, with green strawberries and fragrant elderflower creating a delicate blend of summer flavours.

First published in 2016
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Ingredients

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Imperial

Scallops

  • 5 scallops, small and diver-caught, cleaned
  • 2 tbsp of champagne vinegar
  • 8 tbsp of rapeseed oil
  • sea salt

Green strawberries

Method

1
Ensuring the scallops are very firm, slice each into 3 or 4 discs and set aside. Prepare the dressing for the scallops by whisking together the vinegar and rapeseed oil and season lightly with sea salt
  • 5 scallops, small and diver-caught, cleaned
  • 2 tbsp of champagne vinegar
  • 8 tbsp of rapeseed oil
  • sea salt
2
Slice each strawberry in half lengthways and make very thin slices from the cut-sides – you will need 10 in total. Combine with the elderflower cordial in a bowl and allow them to sit and marinate for 15–20 minutes. Finely dice the leftover strawberry
3
15 minutes before you're ready to serve, clean the scallop shells and set aside. Lightly season the sliced scallops with sea salt and leave to stand for 5 minutes
4
When ready, toss the scallops in the dressing and allow to stand for another 5 minutes. Arrange the shells on a large tray or plate with rock salt or small stones to keep them steady
5
Arrange the slices of scallop in each shell and drizzle over a little dressing. Lay sliced and diced strawberries on top, then finish with the edible flowers. Serve immediately
First published in 2016
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It can take decades of dedication and dogged effort to win a Michelin star. Josh Eggleton, though, was ‘shocked’ to win his first Michelin star at the age of 27, after only a few years of being a Head Chef.

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