Scallops with cucumber, lime and baby leaf

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

Mustard pickle

Lime mayonnaise

To plate

  • 1 cucumber
  • 40g of baby salad leaves
  • 4 slices of potato bread
  • olive oil
  • salt

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
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
First published in 2015
share recipe:

Marcus Wareing defines his inimitable cooking style as 'not British cuisine, not French cuisine – it’s Marcus cuisine.'

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