Scallops, ceviche, radish, sharon fruit
- Starter
- Medium
- 4
- 1 hour 30 minutes
PT1H30M
You will need some vac pac equipment for this scallop with radish recipe from Graham Campbell, but the results are truly stunning.The method of compression is used to add interest and texture to the pickled radish and daikon, while sharon fruit, also known as persimmon, has a sweetness to perfectly flatter the scallops.
Ingredients
Scallops
Pickling liquor
- 200g of white wine vinegar
- 100g of white wine
- 100g of sugar
- 100g of honey
Pickled radish
- 4 radishes , cut into quarters
Pickled daikon
- 1/4 daikon radish , peeled and thinly sliced
Compressed radish
Compressed sharon fruit
- 1 sharon fruit
Sharon fruit purée
- 4 sharon fruits, quartered
- 300g of orange juice
- salt
- 1 pinch of xanthan gum
Sharon fruit vinaigrette
- 300g of orange juice
- 100g of olive oil
- salt
Garnish
- fennel fronds
- 1 dash of oil
Equipment
- Vac pac maker
- Vac-pac bags
Method
1
Begin by preparing the scallops. Cut 4 of the scallops in half, then carefully slice each of the remaining 4 scallops into 8 thin slices per scallop. Place the halves and slices onto a plate, cover with cling film and store in the fridge until required
2
To prepare the pickling liquor, combine all of the ingredients in a pan and bring to the boil. Remove from the heat and allow to cool
- 200g of white wine vinegar
- 100g of white wine
- 100g of sugar
- 100g of honey
3
Once the pickling liquor has cooled slightly but still warm, weigh out 50g of the liquid and add to a vac pac bag with the the quartered radish. Seal in a vacuum chamber on full
- 4 radishes , cut into quarters
4
Repeat this process for the sliced daikon and set both bags aside to pickle for up to 1 hour
- 1/4 daikon radish , peeled and thinly sliced
6
To make the the compressed sharon fruit, cut the fruit into eighths and remove the skin. Lay the slices in a vac pac bag and seal on full
- 1 sharon fruit
7
For the sharon fruit purée, add the fruit and orange juice to a pan. Place over a medium heat and bring to the boil. Turn down the heat and simmer until soft. Add to a blender, blitz until smooth, then continue to blitz, adding enough xanthan gum to thicken. Pass through a chinois and store in a squeezy bottle - this will last for up 3 days in the fridge
- 4 sharon fruits, quartered
- 300g of orange juice
- salt
- 1 pinch of xanthan gum
8
For the sharon fruit vinaigrette, measure out 30g of the prepared purée and add to a blender with the orange juice, olive oil and salt. Blitz on full power, pass through a fine chinois and store in a squeezy bottle
- 300g of orange juice
- 100g of olive oil
- salt
9
Remove the finely sliced scallops from the fridge and add to a container. Cover the scallops with the sharon fruit vinaigrette and leave to marinate for 2 minutes, as you would with a ceviche. After this time, gently remove the scallops and drain on a cloth. Season with salt and set aside until ready to plate
10
Heat a small pan over a high heat and pat the reserved scallop halves dry with kitchen paper. Add a dash of oil to the pan and sear the scallops for 2 minutes on each side, or until golden
- 1 dash of oil
11
To serve, place some sharon fruit purée onto warm plates, followed by the compressed radishes and compressed sharon fruit. Place the scallop ceviche on the plates, top with the seared scallops and finish with a drizzle of sharon fruit vinaigrette. Garnish with fennel fronds and serve
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Scallops, ceviche, radish, sharon fruit
