Scottish scallop ceviche, avocado, lime and hazelnuts, Serves 4
Ingredients
- Hand caught diver scallops – 4 each
- Ripe smooth skin avocado – 2 number = 1 for the puree
- Toasted hazelnuts – 1 table spoon
- Cresses or salad – as per your preference
- Vinaigrette – 10 ml
Avocado puree
- Ripe smooth skin avocado 1 number
- Lemon juice ½ number
- Salt and pepper
Method – this preparation can be done 2 hours before it’s required and kept in the fridge
Peel the ripe avocado and remove the pip. Puree the avocado in a food processer and add the lemon juice – season to taste and keep in a disposable piping bag with the pip in (keeps the avocado from discolouring).
Scallop dressing
Zest and juice from 2 ripe limes
Sweet chilli sauce 30 g
Light soy sauce 30 g
Heather honey 25 g
Method
Mix all the ingredients together and leave to marinade overnight.
Plating method
Toast the hazelnuts under the grill until they are golden brown and when they are cold cut them on half. Peel the avocado and cut in half – remove the pip and cut into segments. Season and drench in vinaigrette.
Remove the live scallops from the shell and discard the roe – The beards can be washed in plenty of water and kept (frozen) for a fish sauce. Wash the scallops 2 in cold water and pat dry with a cloth. Slice the scallops wafer thin and spoon on plenty of soy dressing and coat both sides.
Arrange on a neatly on a plate/slate with a touch more marinade and then neatly position the avocado attractively. Pipe in the puree and decorate the dish with the leaves and half toasted hazelnuts.