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Scallops, radish, peanut and lime
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If there's one thing every home cook and dinner party enthusiast should have up their sleeve, it's an easy seafood starter recipe. With various components prepared in advance and an impressive blend of zesty flavours, Russell Bateman's fantastic scallop dish is perfect for entertaining.
First published in 2015
Ingredients
Metric
Imperial
- 12 large hand dived scallops
- 3 French breakfast radishes, finely sliced
- 1 handful of coriander cress
- oil
- salt
- 1 lemon
Peanut sauce
- 40g of roasted peanuts, chopped
- 30g of spring onions, white only, brunoise or fine dice
- 7g of red chillies, peeled and brunoise
- 15g of fresh ginger, brunoise or fine dice
- 10g of coriander stalks, finely cut
- 3g of coriander leaves, chopped
- 3g of spring onions, green only
- 1 lime, zest and juice
- oil
Mooli pickle
- 1 mooli, small
- 175ml of water
- 50ml of Chardonnay vinegar
- 6g of sugar
- 3g of rock salt
- 10g of peanut oil
- 2g of coriander seeds
- 2g of white peppercorns
- 1 lime, zest and juice
SAVE RECIPE
Equipment
- Mandoline
Method
1
Begin by preparing the peanut sauce. Sweat the chopped chilli, spring onion and ginger in a little oil until soft. Cool over ice, then thoroughly mix in the rest of the ingredients and set to one side until required
- 7g of red chillies, peeled and brunoise
- 30g of spring onions, white only, brunoise or fine dice
- 15g of fresh ginger, brunoise or fine dice
- 3g of spring onions, green only
- 40g of roasted peanuts, chopped
- 10g of coriander stalks, finely cut
- 3g of coriander leaves, chopped
- 1 lime, zest and juice
- oil
2
Carefully peel the mooli and slice it very finely using a mandoline, transferring the slices to a dish. Combine the rest of the ingredients together in a pan to form a pickling mixture, bringing it gently to the boil. Once boiling, remove from the heat and strain the mixture through a fine sieve directly over the slice mooli. Leave to cool until required
- 1 mooli, small
- 175ml of water
- 50ml of Chardonnay vinegar
- 6g of sugar
- 3g of rock salt
- 10g of peanut oil
- 2g of coriander seeds
- 2g of white peppercorns
- 1 lime, zest and juice
3
Preheat the oven to 180°C/gas mark 4
4
Cook the scallops just before serving. Add a dash of oil to a large frying pan and place over a high heat until hot, then season the scallops with flaky sea salt and place them in the pan presentation side down
5
Fry the scallops until golden, then turn over and transfer the pan to the preheated oven for 1 minute. Remove from the oven and finish with a generous squeeze of lemon juice
- 1 lemon
6
To serve, arrange the cooked scallops between four plates and top each scallop with a slice of pickled mooli and finely sliced radish. Add a small quenelle of peanut sauce next to each scallop and garnish with coriander cress
- 1 handful of coriander cress
- 3 French breakfast radishes, finely sliced
First published in 2015
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