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




Peanut sauce

Mooli pickle


  • Mandoline


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
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
Preheat the oven to 180°C/gas mark 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
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
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

Russell Bateman has worked with an array of the world’s greatest chefs, training under Marcus Wareing, Marc Veyrat and Daniel Clifford, to name but a few. Now at the helm of Gordon Ramsay's Pétrus, he executes beautiful, bold plates using the freshest of ingredients to a Michelin-starred standard.

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