Orkney scallop nimbu pani
- Starter
- Medium
- 4
- 60 minutes, plus overnight
PT1H
This beautiful scallop dish is inspired by nimbu pani– a refreshing Indian lemon juice drink, lightly spiced with cumin and black pepper. It is important to use the freshest scallops you can find, as they are served raw.
Ingredients
Nimbu pani fluid gel
- 50g of lemon juice
- 50g of orange juice
- 4g of agar agar
- 100g of water
- 50g of sugar
- 10g of mint
- 60g Indian lemon juice, strained
- 3g of salt
- 3g of black salt
- 3g of cumin powder , dry roasted
Green curry oil
- 10g of fresh mint , leaves picked
- 40g of coriander
- 10g of Thai basil
- 10g of basil
- 1/2 lemongrass stalk
- 15g of fresh ginger
- 3g of garlic
- 3g of kosher salt
- 135g of grapeseed oil
Scallop dressing
- 15g of dashi , concentrated
- 60g Indian lemon juice
- 90g of coconut water
- 30g of grapeseed oil
- 6g of fresh jalapeño peppers , juiced
- 15g Pre-hydrated Xanthan Gum (15g water mixed with 0.25g xanthan gum)
Jalapeno Emulsion
- 50g of egg white
- 15g of dashi vinegar
- 100g Jalepeno Juice
- 400g of grapeseed oil
- 1 lime , juice and zest
- 5g of salt
- 10g Pre-hydrated Xanthan Gum (10g water mixed with 0.2g xanthan gum)
Scallop roe chaat masala
- 30g of shahi jeera
- 15g of black salt
- 15g of dried mango powder
- 2.5g of citric acid
- 10g of black pepper
- 5g of dried lime leaf powder
- 10g of dried mint powder
- 12.5g of dried scallop roe
To serve
- 8 Orkney scallops , XL, in the shell
- baby purple basil
- anise hyssop leaves
- Maldon salt
- Puffed millet
Equipment
- High-power blender
- Coffee filter
Method
Begin the day before, as a few elements need to infuse overnight. To make the nimbu pani fluid gel, bring the agar agar, sugar, water, lemon and orange juices to a boil. Add the mint and leave to infuse for one minute off the heat. Remove the mint, then add the indian lemon juice and remaining ingredients. Pour into a large container then leave to set in the fridge. Once set, blend into a gel, pass through a sieve and store in a squeezy bottle. It will last for 2 days in the fridge
- 50g of lemon juice
- 50g of orange juice
- 4g of agar agar
- 100g of water
- 50g of sugar
- 10g of mint
- 60g Indian lemon juice, strained
- 3g of salt
- 3g of black salt
- 3g of cumin powder , dry roasted
To make the green curry oil, place the ingredients into a high powered blender and blend until it reaches above 63ºC but below 70ºC. Chill over ice immediately to preserve the bright green colour, and store in the fridge overnight. The next day, pass through a coffee filter. Store any extra oil in the freezer
- 10g of fresh mint , leaves picked
- 40g of coriander
- 10g of Thai basil
- 10g of basil
- 1/2 lemongrass stalk
- 15g of fresh ginger , peeled and roughly chopped
- 3g of garlic , peeled and roughly chopped
- 3g of kosher salt
- 135g of grapeseed oil
To make the scallop dressing, blitz the ingredients together, then leave to infuse in the fridge overnight before using
To make the jalapeño emulsion, place all ingredients except the grapeseed oil in a blender and blitz on a medium low-speed until smooth. Slowly stream in the grapeseed oil, until emulsified, then store in a squeezy bottle in the fridge for up to two days
To make the scallop roe chaat masala, blitz all the ingredients together in a high-powered blender or spice grinder. Store in an air-tight container
- 30g of shahi jeera
- 15g of black salt
- 15g of dried mango powder
- 2.5g of citric acid
- 10g of black pepper
- 5g of dried lime leaf powder
- 10g of dried mint powder
- 12.5g of dried scallop roe
Shuck the scallops just before serving. Clean them in ice water, discarding the skirt and reserving the roe for the chaat masala. Slice each of the scallops into four or five bite-sized pieces
- 8 Orkney scallops , XL, in the shell
Dress the scallops with a few tablespoons of the dressing and 4 teaspoons of the green curry oil. Season with Maldon salt then arrange into 4 chilled bowls. Top with five pea-sized dots of jalapeño emulsion, and the same amount of the nimbu pani fluid gel
Finish with a layer of puffed millet, a liberal sprinkling of the scallop roe chaat masala and the micro herbs
- Puffed millet
- baby purple basil
- anise hyssop leaves
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Orkney scallop nimbu pani
