Directions
Servings: 2 people
Ingredients
For the mustard pickle
- 1/8 oz Ground cardamom
- 1/8 oz Black peppercorns
- 1/4 oz Star anise
- 1 pn Red pepper flakes
- 20 oz White wine vinegar
- 20 oz Water
- 10 oz Granulated sugar
- 1/2 oz Fresh dill, minced
For the lime mayonnaise
- 3 ea Kafir lime leaves
- 1 ea Egg - large
- 2 ea Egg yolk
- 1 tsp Dijon mustard
- 2 ea Lime, zest & juice Set juice aside
- 30 oz Canola oil
- 1 pn Salt
- Black Pepper
For the scallops
- 8 ea Scallops
- 1 tbsp Canola oil
For plating
- 1 ea English cucumber
- 1 sm Handful baby salad leaves
- 2/3 cup Croutons
- Extra virgin olive oil
- Salt
Instructions
- 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.
- 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.
- Fry the scallops in the canola oil until nicely browned on each side and slightly opaque in the middle. Do not to overcook them.
- 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
- Arrange the cooked scallops on a plate, and toss the croutons over.
- 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.
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