Scallop cured in elderflower with green strawberry

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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

Ingredients

Metric

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

Josh Eggleton turned down jobs with some of Britain’s most renowned chefs in order to follow his dream of running his own establishment. At The Pony Chew Valley, he cooks modern British food with an emphasis on sustainability and artisanship.

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