Ingredients
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For the Scallops
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16 ea Scallops - Large
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1 tbsp Canola Oil
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For the Mustard Pickle
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1/4 tsp Rosemary - dried
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Few drops Lemon juice
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3 tsp Mustard seed
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3/4 tsp Peppercorns - black
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1 1/2 tsp Star anise
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1 pn Red Pepper Flakes
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13 oz White wine vinegar
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13 oz Water
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2 cups Sugar
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1 pn Dill - dried
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Lime Mayonnaise
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3 ea Kafir lime leaves
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1 ea Large Egg
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2 ea Egg yolk
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2 tsp Dijon Mustard
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3 cups Canola Oil
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2 limes Zest of a Lime
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2 limes Juice of a lime
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Salt and Pepper
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For plating
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1 ea English cucumber
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Sm handful Baby salad leaves
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4 slices Potato bread
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Olive oil, Extra virgin
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Salt
Directions
Steps
|
1
Done
|
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
Done
|
For the lime mayonnaise, grate the zest and juice the lime. Set the juice to one side. Place the egg, egg yolks, mustard and lime juice in food processor. With the motor running, drizzle in the oil until the mixture thickens. Test for taste and add a little more lime juice. Season lightly. |
|
3
Done
|
Fry the scallops in the canola oil until nicely browned on each side and slightly opaque in the middle. Do not to overcook them. |
|
4
Done
|
Using a mandolin or very sharp knife, slice the cucumber into thin strips. Salt the cucumber in a colander and set to one side for a few minutes to drain off excess water |
|
5
Done
|
Make croutons with the potato bread by breaking it into large croutons, coat with the olive oil and salt then toast under a hot grill on all sides. |
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6
Done
|
Arrange the cooked scallops on a plate, and toss the potato bread croutons over. |
|
7
Done
|
Dot around the plate with some of the lime mayonnaise. Drape the cucumber slices over the top along with a couple to teaspoons of the mustard pickle and garnish well with the baby lettuce leaves. |
