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Scallop and pink grapefruit ceviche
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This simple scallop recipe sees the noble shellfish served raw with pieces of pink grapefruit, salty rock samphire leaves, floral chrysanthemum petals and a smattering of grated bottarga. Ready in minutes, it's a showstopping way to start a dinner party. Watch our video on how to segment a grapefruit if you're not sure how to do it.
First published in 2019
Ingredients
Metric
Imperial
- 12 large hand dived scallops, with shells
- 1 pink grapefruit
- 1 handful of rock samphire, approximately 24 leaves
- sea salt
- extra virgin olive oil
- 1 handful of chrysanthemum petals, approximately 24
- bottarga, grated
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Method
1
It’s important to source the very best scallops you can for this recipe, so head to a good fishmonger to source them. Ask them to remove the scallops from their shells, but take the shells home with you too for serving (you can also ask them to clean them)
- 12 large hand dived scallops, with shells
2
Peel and segment the grapefruit, then chop it into 36 equal pieces
3
Slice each scallop into three thin rounds then lay them onto their cleaned shells (choose the most attractive half for the best presentation). Place 3 pieces of grapefruit on top of each
4
Season the rock samphire leaves with a little olive oil then place two on top of each scallop. Season with salt, then add 2–3 chrysanthemum petals to each. Finish with a generous grating of bottarga and serve
- 1 handful of rock samphire, approximately 24 leaves
- sea salt
- extra virgin olive oil
- 1 handful of chrysanthemum petals, approximately 24
- bottarga, grated
First published in 2019
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