https://www.cutoutandkeep.net/projects/drunk-scallops • Posted by Orion Books
I have always been a huge fan of scallop sashimi. After experimenting with various flavour combinations and some trial and error, this scallop dish was born. It’s one of the prettiest, most delicate and most loved dishes on our menu.
I have always been a huge fan of scallop sashimi. After experimenting with various flavour combinations and some trial and error, this scallop dish was born. It’s one of the prettiest, most delicate and most loved dishes on our menu.
Arrange the slices of scallop on serving plates. Don’t worry if you have to overlap them slightly. Sprinkle some salt over them and squeeze half a lime over each plate.
Sprinkle with the pomegranate seeds and chilli and then drizzle over a few drops of pisco or vodka and the Coriander Oil. Decorate with coriander or micro coriander leaves and serve straight away.
Note Rather than serving straight on a plate you could also serve these scallops on clean scallop shells.
CORIANDER OIL We use this a lot in the Ceviche kitchen. If you love coriander, it’s worth making a large batch as it will keep in the fridge for around a month. Put 1 small bunch of fresh coriander (leaves and stalks) in a saucepan with 100ml vegetable oil and set over medium heat. Heat gently for 5 minutes, without boiling, to let the coriander wilt. Take off the heat and leave it to cool. Transfer the coriander and oil to a food processor or blender and blitz until smooth. Strain through a fine sieve and decant into a sterilised bottle.* Store in a cool, dark place. Makes about 100ml. *To sterilise glass bottles or jars, wash them in hot soapy water and place in a low oven (150°C/gas mark 2) until ready to use.