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Pickling
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Scallop carpaccio with basil, coriander, mint and lime

by
Geoffrey Smeddle
Scallop carpaccio with basil, coriander, mint and lime

PT30M

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Ingredients

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Scallop carpaccio

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Equipment

  • Stick blender

Method

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1
Make the avocado crème fraîche up to two hours in advance. Cut the avocado in half then remove the stone. Scoop out the flesh with a spoon and place in a small bowl
2
Add the crème fraîche and the juice of one lime, then process to a purée with a stick blender. Transfer to a bowl and cover the surface of the puree with clingfilm so no air can reach the surface
  • 1 tbsp of crème fraîche
  • 1 lime , juiced
3
Prepare the herbs. Pick the smallest leaves from each bunch, aiming for four or five of each variety per person
4
Place the picked leaves in a small bowl or ramekin, cover with moist kitchen paper and refrigerate. Some of the large leaves will be used to chiffonade when plating
5
Slice the scallops into very thin coins and place them on a tray in the refrigerator until very cold
6
Once cool, plate the scallops. Spread a thin layer of the avocado crème fraîche in a small circle in the centre of each plate then overlap the scallop slices in a circle so they cover the avocado
7
To finish and serve, trim off the roots of the spring onions, remove any discoloured or wilted outer leaves then slice as finely as possible. Scatter these over the scallops along with the red chilli
8
Cut the remaining lime in half and squeeze some drops of the juice over the scallops, keeping the lime. Season the dish lightly with sea salt
9
Finally drizzle with a small dash of olive oil, add a last squeeze of lime juice and serve immediately
  • olive oil
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Geoffrey Smeddle
Geoffrey Smeddle

Geoffrey Smeddle, proprietor and chef of The Peat Inn in Fife, started his career working for Herbert Berger at The Café Royal and for Christopher Galvin in London. He then sealed his reputation as one of Scotland’s top chefs by opening Terence Conran's Etain, in Glasgow.

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