Scallops, Radish, Peanut and Lime Recipe

by Russell Bateman
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4
30 minutes

Ingredients

  • 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

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
  • oil
  • salt
  • 12 large hand dived scallops
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