Scallops with cucumber, lime and baby leaf

PT1H

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Ingredients

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Imperial

Scallops

Mustard pickle

Lime mayonnaise

To plate

  • 1 cucumber
  • 40g of baby salad leaves
  • 4 slices of potato bread
  • olive oil
  • salt
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
2
To make the lime mayonnaise, grate the zest from the limes and juice both. Set the juice to one side
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
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
5
Slice the cucumber into thin strips using a mandolin. Drain any water from the cucumber in a colander, and leave for 3 minutes. Season
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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