Raspado of scallops with beetroot
- medium
- 6
- 45 minutes
Raspado is a Mexican street food combining shaved ice with sweet syrups – this incredible dish from Santiago Lastra, however, turns it on its head by combining it with scallops, beetroot and kohlrabi. With a toasty, creamy almond and sesame purée, the sweet hit of chilli syrup and plenty of bright, zesty flavours running throughout, every mouthful is a refreshing burst that still allows the scallop's natural taste to shine through. There are a good few unusual ingredients in this recipe, but Santiago suggests substitutions (and while we're all incredibly envious of his ice-shaving machine, some ice cubes in a blender will do the job at home!).
Ingredients
Metric
Imperial
- 6 hand-dived scallops, the best quality you can find
- 2 golden beetroots, baked until soft then peeled and cut into small pieces
- 60g of kohlrabi, peeled and diced
- 20g of samphire, roughly chopped
- ice cubes, either shaved or blitzed in a blender
- sea salt
Almond mole
- 30g of almonds, toasted
- 15g of sesame seeds, toasted
- 4g of dried habanero chilli, or other hot dried chilli
- 10g of garlic, roasted and peeled
- 60g of water
- 1 pinch of sea salt
Chilli syrup
- 40g of guajillo chilli peppers
- 40g of brown sugar
- 40g of cooked beetroot
- 150g of vinegar, Santiago uses a rose vinegar but apple cider vinegar also works well
- 300g of water
Dressing
- fresh habanero chillies, charred and blitzed with oil (Santiago uses kelp oil) to a smooth paste
- fermented gooseberry juice, or any fresh citrus juice
Equipment
- Squeezy bottle
- Blender
Method
To make the almond mole, place all the ingredients in a blender and blitz until smooth. Pass through a fine sieve and transfer to a piping bag
- 30g of almonds, toasted
- 15g of sesame seeds, toasted
- 4g of dried habanero chilli, or other hot dried chilli
- 10g of garlic, roasted and peeled
- 60g of water
- 1 pinch of sea salt
To make the syrup, place all the ingredients into a pan and bring to the boil. Continue to simmer until reduced by half, then leave to cool. Strain through a fine sieve and reserve in a squeezy bottle
- 40g of guajillo chilli peppers
- 40g of brown sugar
- 40g of cooked beetroot
- 150g of vinegar, Santiago uses a rose vinegar but apple cider vinegar also works well
- 300g of water
Shuck the scallops, trimming away and discarding the coral and trim until you’re left with the clean, white muscle (watch the video for details on how to do this). Cut the scallops into small pieces and place them into a bowl. Place the beetroot into a second bowl
- 6 hand-dived scallops, the best quality you can find
- 2 golden beetroots, baked until soft then peeled and cut into small pieces
Dress both the scallops and beetroot with a teaspoon of the blitzed habanero chillies, then liberally dress both with the fermented gooseberry juice (or citrus juice)
- fresh habanero chillies, charred and blitzed with oil (Santiago uses kelp oil) to a smooth paste
- fermented gooseberry juice, or any fresh citrus juice
To serve, pipe a small spiral of the almond mole into the base of each bowl. Add the beetroot on top, along with the scallops. Season very liberally with salt – you need lots of it! Spoon over some of the juices in the bowl of scallops. Add some kohlrabi and samphire on top
- 20g of samphire, roughly chopped
If you happen to have an incredible ice-shaving machine like Santiago, dust it off and use it to shave a big block of ice! If you don’t, you can place some ice cubes in a blender and blitz them until coarse. Completely cover each dish with plenty of ice
- ice cubes, either shaved or blitzed in a blender
Finish with a good drizzle of the chilli syrup and a final pinch of salt
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