Scallops Carpaccio With Pickled Ginger Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
If you want to feel you have the sea inside your mouth, try this! Ingredients:
18 large fresh scallops, without roe, well chilled |
juice of 2 limes |
2 tbsp golden caster sugar |
1 tbsp white wine vinegar |
1/2 cucumber, deseeded and diced |
2 tbsp mild extra virgin olive oil |
pickled ginger |
a bunch watercress, well wached, to garnish |
Directions:
1. Trim and discart any hard muscle from the side of each scallop, then slice each one very thinly crosswise.
2. Arrange in a single layer on a large plate and squeeze over the juice of 1 1/2 limes. Cover and chill for 2 hours.
3. Put the sugar, a pinch of salt, plenty of freshly ground black pepper and 2 tbsp boiling water into a bowl, then stir to dissolve the sugar. Mix in the vinegar. Add the cucumber, cover the bowl and chill for 1 hour.
4. Put the remaining lime juice into a small bowl, add a pinch of salt and a little freshly ground pepper and whisk.
5. Then whisk in the oil to make a dressing.
6. Remove the scallops from the lime juice and arrange in pairs on individual plates. Arrange some drained cucumber in the centre and top with slices of pickled ginger. Drizzle the dressing over the scallops and garnish with the watercress.
|
|