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





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)
Peel and segment the grapefruit, then chop it into 36 equal pieces
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
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

Pascal Aussignac left France with business partner Vincent Labeyrie to champion 'la cuisine de Gascogne' at his restaurant, Club Gascon, in 1998.

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