0 0
Scallop with cucumber, lime and baby leaf lettuce

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
For the Scallops
16 ea Scallops - Large
1 tbsp Canola Oil
For the Mustard Pickle
1/4 tsp Rosemary - dried
Few drops Lemon juice
3 tsp Mustard seed
3/4 tsp Peppercorns - black
1 1/2 tsp Star anise
1 pn Red Pepper Flakes
13 oz White wine vinegar
13 oz Water
2 cups Sugar
1 pn Dill - dried
Lime Mayonnaise
3 ea Kafir lime leaves
1 ea Large Egg
2 ea Egg yolk
2 tsp Dijon Mustard
3 cups Canola Oil
2 limes Zest of a Lime
2 limes Juice of a lime
Salt and Pepper
For plating
1 ea English cucumber
Sm handful Baby salad leaves
4 slices Potato bread
Olive oil, Extra virgin
Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Scallop with cucumber, lime and baby leaf lettuce

Features:
    Cuisine:

    This recipe is adapted from recipe by Marcus Waring who runs Marcus at the Berkeley, a holder of 2 Michelin stars. His recipe is categorized as an appetizer but it also makes a wonderful light lunch

    • Serves 2
    • Medium

    Ingredients

    • For the Scallops

    • For the Mustard Pickle

    • Lime Mayonnaise

    • For plating

    Directions

    Share
    Bookmark Me

    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.

    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.

    Ian Cooks

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    previous
    Salmon Teriyaki with warm kale and barley salad
    next
    Ratatouille Lasagna
    previous
    Salmon Teriyaki with warm kale and barley salad
    next
    Ratatouille Lasagna

    Add Your Comment

    WP Facebook Auto Publish Powered By : XYZScripts.com