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Scallop Crudo

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Raw scallop salad with radish, chili and lemon

Duration:
15 minutes
Serves:
2
Ingredients
6
Medium sized scallops - we use hand dived scallops from British waters. Try to source as sustainable as possible.
1/2
Green chili, finely chopped
1
White meat radish
1
Red meat radish
1/2
Large unwaxed lemon
8
Primrose, nasturtiums or violas
2 pinches
Sea salt
2 pinches
Togarashi powder
Drizzle
Extra virgin olive oil
Preparation
1
Clean the scallops thoroughly and remove the roe, thinly slice the scallop (each scallop should yield approximately five slices). Arrange the slices of scallops on a plate.
2
Using a fine grater, zest the lemon over the scallops and then squeeze the juice over the top.
3
Finely slice the radishes and leave in iced water. Finely chop the green chilli and cover with the olive oil.
4
Pick the primrose, nasturtium or viola and clean gently with a damp cloth to remove any dirt.
5
To assemble, season the scallops with a pinch of sea salt and the togarashi powder then spoon over the green chili and olive oil dressing.
6
Dry off the finely sliced radishes, season with salt and olive oil and place over the scallops.
7
Finish with the picked flowers.