Ceviche of scallops with avocado puree and crispy fried
Serves 4
INGREDIENTS
FOR THE SCALLOPS
6 very fresh hand-dived scallops, shelled and cleaned
2 plum tomatoes
½ firm but ripe mango, peeled and stoned
1/3 cucumber, peeled, halved lengthways and seeds removed
½ red onion, peeled
1 small red chilli, deseeded
Freshly squeezed juice of half a lime
2 tsp extra virgin olive oil
Pinch caster sugar
Pinch flaked sea salt
Salt and freshly ground black pepper
FOR THE AVOCADO PUREE
½ ripe avocado, halved and stoned
1 garlic clove, peeled and roughly chopped
2 tbsp full fat crème fraiche
2 tsp freshly squeezed lime juice
5 drops of Tabasco FOR THE SQUID
12 baby squid, cleaned
2 tbsp cornflour
Groundnut oil or sunflower oil for frying
Sprouted coriander cress, to garnish
METHOD
1 Cut each scallop horizonatally into five thin slices. Place a 13cm ring on a plate and arrange a quarter of the scallops inside the ring in over-lapping circles. Remove ring and repeat method with remaining scallops and three more plates. Cover plates with cling film and place in the fridge.
2 Cut a small cross in the base of each tomato, plunge into a bowl of just-boiled water for 10 seconds then transfer to a bowl of iced water for 15 seconds. Lift out with a slotted spoon. Slip off the skins and cut in half. Remove the seeds and cut the tomato flesh into small dice. Place in a bowl.
3 Dice the mango, cucumber and onion. Very finely dice the chilli. Add to the diced tomato. Sprinkle over the lime juice and add the olive oil, sugar and salt. Toss very gently together. Set aside.
4 Blend all the ingredients for the avocado puree in a food processor, or with a stick blender, until very smooth and creamy – you may need to push the mixture down a couple of times with a spatula.
5 Take the scallops out of the fridge and season with a little flaked sea salt. Spoon the vegetable and lime mixture over the scallops and set aside for a few minutes while the squid is cooked.
6 To prepare the squid, heat about 5cm of the oil in a medium saucepan to 180°C. Dip the squid quickly into the cornflour and shake off any excess. Carefully add to the hot oil using tongs and fry for about 2 minutes until golden and crispy – cook in 2-3 batches. Lift out with a slotted spoon and drain on kitchen paper.
7 To serve, place three spoonfuls of avocado puree on each plate of scallops and top each with a crispy squid. Sprinkle with coriander cress and serve.
Recipe tips
Ask your fishmonger to shell and clean the scallops and check they are top quality and extremely fresh. You may need to order the baby squid in advance – or use a medium squid, cut into rings instead.
Always try and find ripe plum tomatoes as they will have much more flavour.
Use any left-over avocado sauce as a dip with vegetable sticks.
INGREDIENTS
FOR THE SCALLOPS
6 very fresh hand-dived scallops, shelled and cleaned
2 plum tomatoes
½ firm but ripe mango, peeled and stoned
1/3 cucumber, peeled, halved lengthways and seeds removed
½ red onion, peeled
1 small red chilli, deseeded
Freshly squeezed juice of half a lime
2 tsp extra virgin olive oil
Pinch caster sugar
Pinch flaked sea salt
Salt and freshly ground black pepper
FOR THE AVOCADO PUREE
½ ripe avocado, halved and stoned
1 garlic clove, peeled and roughly chopped
2 tbsp full fat crème fraiche
2 tsp freshly squeezed lime juice
5 drops of Tabasco FOR THE SQUID
12 baby squid, cleaned
2 tbsp cornflour
Groundnut oil or sunflower oil for frying
Sprouted coriander cress, to garnish
METHOD
1 Cut each scallop horizonatally into five thin slices. Place a 13cm ring on a plate and arrange a quarter of the scallops inside the ring in over-lapping circles. Remove ring and repeat method with remaining scallops and three more plates. Cover plates with cling film and place in the fridge.
2 Cut a small cross in the base of each tomato, plunge into a bowl of just-boiled water for 10 seconds then transfer to a bowl of iced water for 15 seconds. Lift out with a slotted spoon. Slip off the skins and cut in half. Remove the seeds and cut the tomato flesh into small dice. Place in a bowl.
3 Dice the mango, cucumber and onion. Very finely dice the chilli. Add to the diced tomato. Sprinkle over the lime juice and add the olive oil, sugar and salt. Toss very gently together. Set aside.
4 Blend all the ingredients for the avocado puree in a food processor, or with a stick blender, until very smooth and creamy – you may need to push the mixture down a couple of times with a spatula.
5 Take the scallops out of the fridge and season with a little flaked sea salt. Spoon the vegetable and lime mixture over the scallops and set aside for a few minutes while the squid is cooked.
6 To prepare the squid, heat about 5cm of the oil in a medium saucepan to 180°C. Dip the squid quickly into the cornflour and shake off any excess. Carefully add to the hot oil using tongs and fry for about 2 minutes until golden and crispy – cook in 2-3 batches. Lift out with a slotted spoon and drain on kitchen paper.
7 To serve, place three spoonfuls of avocado puree on each plate of scallops and top each with a crispy squid. Sprinkle with coriander cress and serve.
Recipe tips
Ask your fishmonger to shell and clean the scallops and check they are top quality and extremely fresh. You may need to order the baby squid in advance – or use a medium squid, cut into rings instead.
Always try and find ripe plum tomatoes as they will have much more flavour.
Use any left-over avocado sauce as a dip with vegetable sticks.
No comments:
Post a Comment