Scallop with cucumber, lime and baby leaf lettuce

This recipe is adapted from recipe by Marcus Waring who runs Marcus at the Berkeley, a holder of 2 Michelin stars. His recipe is categorized as an appetizer but it also makes a wonderful light lunch.

Scallop with cucumber, lime and baby leaf lettuce

This recipe is adapted from recipe by Marcus Waring who runs Marcus at the Berkeley, a holder of 2 Michelin stars. His recipe is categorized as an appetizer but it also makes a wonderful light lunch.
Course: Lunch
Cuisine: British
Servings: 2 people

Ingredients

  • 8 ea Scallops
  • 1/2 Tbsp Canola oil
  • 1/4 Tsp Juniper Berries or
  • 1/4 Tsp Rosemary and
  • Lemon Juice - A few drops
  • 1 Tsp rounded Mustard seed
  • 1/4 Tsp Black peppercorns
  • 1/2 Tsp Star Anise, ground
  • 1 Pn Red pepper flakes
  • 10 Fl oz White Wine or Chardonnay Vinegar
  • 10 Fl oz Water
  • 7 oz Sugar
  • 1 Pn Dill
  • 2 ea Limes, juiced
  • 1 ea Egg
  • 2 ea Egg yolks
  • 2 Tsp Dijon mustard
  • 2 Cups Canola oil
  • Salt and Pepper
  • 1/2 ea English cucumber
  • Salt and Pepper
  • 2 ea Potato bread slices

Instructions

  • First of all, make the mustard pickle, by crushing all the spices together. Put them in a pan with the remaining pickle ingredients (items 2 to 10 on the ingredient list. Bring to a boil and set aside to cool until needed.
  • For the lime mayonnaise, grate the zest and juice the lime. Set the juice to one side. Place the egg, egg yolks, mustard and lime juice in food processor. With the motor running, drizzle in the oil until the mixture thickens. Test for taste and add a little more lime juice. Season lightly
  • 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
  • Make croutons with the potato bread by breaking it into large croutons, coat with the olive oil and salt then toast under a hot grill on all sides.
  • Arrange the cooked scallops on a plate, and toss the potato bread 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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