Scallops, radish, peanut and lime

by Russell Bateman
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Ingredients

Fish & Shellfish

  • 12 large hand dived scallops

Salad & Fresh Herbs

  • 3 French breakfast radishes, finely sliced
  • 1 handful of coriander cress
  • 15g of fresh ginger, brunoise or fine dice
  • 3g of coriander leaves, chopped
  • 2g of coriander seeds

Oils & Vinegars

  • oil
  • oil
  • 50ml of Chardonnay vinegar
  • 10g of peanut oil

Store Cupboard

  • salt
  • 40g of roasted peanuts, chopped
  • 6g of sugar
  • 3g of rock salt

Fruit & Vegetables

  • 1 lemon
  • 30g of spring onions, white only, brunoise or fine dice
  • 7g of red chillies, peeled and brunoise
  • 3g of spring onions, green only
  • 1 lime, zest and juice
  • 1 mooli, small
  • 1 lime, zest and juice

Spices & Dried Herbs

  • 10g of coriander stalks, finely cut
  • 2g of white peppercorns

Beverages

  • 175ml of water