SCALLOP & STRAWBERRY CEVICHE
Serves 4
INGREDIENTS
Scallops and Strawberries
8 large scallops
8 strawberries
Avocado Puree
1 avocado, stone removed
1 lime, juiced
1 tbsp of créme fraiche
2 tsp wasabi paste
sea salt
Shallot Rings
1 banana shallot
milk
flour, seasoned with salt and pepper
Dressing
1 banana shallot
1 red chilli
1 lime
2 tbsp of olive oil
large handful of coriander, chopped
2 cucumbers
sea salt
METHOD
For the scallops wash well in very cold water and remove the roe, then transfer to a tray lined with a kitchen cloth. Store them in the fridge until needed.
In a blender, purée together the avocado, lime juice, crème fraîche and wasabi paste before passing through a fine sieve. Season with salt and store in the fridge in a piping bag until required
Preheat a deep-fryer to 180°C
To make the shallot rings, slice the shallot into rings, soak in milk, then dredge in seasoned flour before deep frying until crispy and golden. Set aside
To make the dressing, dice the shallot and red chilli into very fine pieces. Add the juice and zest of the lime, the olive oil, chopped coriander and a good pinch of flaky sea salt
Slice each scallop into 3 even pieces and finely dice the strawberries. Add both to the bowl with the dressing, mix well and leave for 2 minutes
Slice the cucumber lengthways into thin strips and place in a rectangle on each of the 4 plates. Arrange 6 slices of scallop on the cucumber base and spoon over the strawberry and lime dressing, adding a pinch more salt to finish
Pipe dots of the avocado purée in between the scallops and scatter over the shallot rings, coriander and shiso cress. Serve immediately