Scallop cured in elderflower with green strawberry
- Canapé
- Medium
- 10
- 20 minutes
PT20M
This cured scallop recipe makes a wonderfully elegant canapé, with green strawberries and fragrant elderflower creating a delicate blend of summer flavours.
Ingredients
Scallops
- 5 scallops , small and diver-caught, cleaned
- 2 tbsp of champagne vinegar
- 8 tbsp of rapeseed oil
- sea salt
Green strawberries
- 5 green strawberries , small
- 2 tbsp of elderflower cordial
Garnish
- chive flowers
- elderflower , if available
- marigold flowers
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
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
- 5 green strawberries , small
- 2 tbsp of elderflower cordial
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
- chive flowers
- elderflower , if available
- marigold flowers
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Scallop cured in elderflower with green strawberry
