Raw Orkney scallop with green apple, coconut and nasturtium

  • Starter
  • medium
  • 4
  • 50 minutes, plus optional overnight curing and drying time (if making the roe salt)


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Begin by preparing the scallops – you can either ask your fishmonger to do this for you or give it a go at home. Carefully shuck the scallops, reserving the shells, then tidy up the main muscle by trimming away the roe and skirts (ensuring you reserve them all for the sauce). Wash the trimmed scallops to remove any grit or dirt and set aside in the fridge until ready to serve
  • 4 hand-dived scallops, large and the best quality you can get, with their shells, skirts and roe reserved
If you’re not making the roe salt, then skip to step 5. If you are, wash the roes well then pat dry and sprinkle with a generous pinch of salt and sugar. Set aside in the fridge for 4 hours to cure
  • 1 pinch of sugar, (optional)
  • salt
Once cured, preheat an oven to 85°C. Wash the cured roes and place in the oven for 8 hours to dehydrate
The next day, blitz the dried roe into a powder with a good pinch of salt, then store in an airtight container until ready to serve
Boil the reserved scallop shells in water for 5 minutes, then drain and give them a good clean so they can be used to serve in. Set aside
Wash the reserved skirts well until they turn a paler, whiter colour, then drain. Add a dash of oil to a saucepan then add the skirts along with the shallot, garlic and ginger. Cook over a low heat for around 15 minutes, until soft and sweet. Add the water, bring to a simmer then cook uncovered for 20 minutes
Meanwhile, combine the coconut milk and agar agar in a saucepan and bring to the boil. Remove from the heat and chill in the fridge for 30 minutes. Once cool and set, transfer to a blender and blitz into a gel, then transfer to a squeezy bottle and keep in the fridge
Once the skirt stock has been simmering for 20 minutes and thickened slightly, pass the liquid through a fine sieve set over a bowl and stir in the lemon juice. Leave to cool
Finely slice the apple with a mandoline, then use a small ring cutter to stamp out perfect circles. Do the same with the nasturtium leaves if they’re large. If you don’t have a mandoline or ring cutter, you could use a small melon baller or just a sharp knife to finely dice the apple (and leave the nasturtiums as is)
When ready to plate up, place a bed of salt in the centre of each serving plate, then place a cleaned scallop shell on top (the salt should keep it in place). Finely slice the raw scallops and toss in the skirt sauce with a pinch of salt, then divide between the shells. Layer discs of apple on top of the scallop, then pipe dots of coconut gel in between. Scatter over a pinch of roe salt (if using), then top with nasturtiums. Place the other half of the scallop shell on top and serve
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