Scallop carpaccio with basil, coriander, mint and lime

Name: Scallop carpaccio with basil, coriander, mint and lime
Total time: 30 min
Ingredients: 8 scallops; 1 avocado; 1 bunch of basil; 1 tbsp of crème fraîche; 2 limes; 1 red chilli, very finely chopped; 1 bunch of coriander; 2 spring onions; 1 bunch of mint; olive oil; sea salt

by Geoffrey Smeddle

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This seafood starter is full of zest and freshness, and is perfect for an al fresco summer dinner in the garden. Make sure you get the freshest scallops possible to maximise the impact of this Geoffrey Smeddle recipe for carpaccio, an easy-to-cook recipe developed by the chef for the Sunday Herald.

First published in 2015

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Ingredients

Metric

Imperial

Scallop carpaccio

8 scallops
1 avocado
1 bunch of basil
1 tbsp of crème fraîche
2 limes
1 red chilli, very finely chopped
1 bunch of coriander
2 spring onions
1 bunch of mint
olive oil
sea salt

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Equipment

Stick blender

Method

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

1 avocado

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

Prepare the herbs. Pick the smallest leaves from each bunch, aiming for four or five of each variety per person

1 bunch of basil
1 bunch of mint
1 bunch of coriander

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

Slice the scallops into very thin coins and place them on a tray in the refrigerator until very cold

8 scallops

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

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

1 red chilli, very finely chopped
2 spring onions

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

1 lime
sea salt

Finally drizzle with a small dash of olive oil, add a last squeeze of lime juice and serve immediately

olive oil

First published in 2015

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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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