Raspado of scallops with beetroot

PT45M

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Ingredients

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Almond mole

Chilli syrup

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
1

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

2

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

3

Place the diced kohlrabi into a bowl and sprinkle with plenty of salt. Set aside

4

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

5

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
6

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

7

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
8

Finish with a good drizzle of the chilli syrup and a final pinch of salt

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