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Scallops with cucumber, lime and baby leaf
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Fresh, sweet scallops are beautifully offset by zingy lime mayonnaise and crunchy cucumber in this pretty dish from Marcus Wareing. Try to get the cucumber sliced as thinly as possible and use Orkney scallops if you can get hold of them.
First published in 2015
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Ingredients
Metric
Imperial
Scallops
- 16 scallops
- 1 tbsp of vegetable oil
Mustard pickle
- 3g of juniper berries, crushed
- 12g of mustard seeds
- 3g of black peppercorns
- 6g of star anise
- 1 pinch of chilli flakes
- 400ml of Chardonnay vinegar
- 400ml of water
- 300g of sugar
- 15g of dill
Lime mayonnaise
- 3 makrut lime leaves
- 1 egg
- 2 egg yolks
- 2 tsp Dijon mustard
- 700ml of vegetable oil
- 2 limes, grated and zested
- salt
- black pepper
SAVE RECIPE
Equipment
- Food processor or blender
- Mandoline
Method
1
To make the mustard pickle, crush all the spices together. Put them in a pan with the remaining ingredients. Bring to a boil and leave to cool. Keep until needed
- 3g of juniper berries
- 3g of black peppercorns
- 6g of star anise
- 1 pinch of chilli flakes
- 400ml of Chardonnay vinegar
- 400ml of water
- 300g of sugar
- 15g of dill
- 12g of mustard seeds
2
To make the lime mayonnaise, grate the zest from the limes and juice both. Set the juice to one side
- 2 limes
3
Place the egg, egg yolks, mustard, kaffir lime leaves and lime juice in a food processor. With the motor running, drizzle in the oil until the mixture thickens. Add the zest to taste and season
- 1 egg
- 2 egg yolks
- 2 tsp Dijon mustard
- 700ml of vegetable oil
- salt
- black pepper
- 3 makrut lime leaves
4
Fry the scallops in the vegetable oil until well caramelised on the surface and slightly opaque in the centre. Be careful not to overcook them
- 16 scallops
- 1 tbsp of vegetable oil
6
Break the potato bread into small pieces, and season with extra virgin olive oil and salt. Put under a very hot grill until well toasted on all sides
- 4 slices of potato bread
7
Arrange the cooked scallops on a plate, and scatter the potato bread across
8
Drape the cucumber over the scallops, fleck the plate with the mayonnaise, drizzle over some mustard pickle and olive oil, then scatter the leaves over the top
- 40g of baby salad leaves
- olive oil
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