3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned
100g/3½oz fresh podded peas
6 breakfast radishes, cut into 1cm/½in dice
For the dressing
1 lemon, zest and juice
2 tbsp rapeseed oil
salt and freshly ground black pepper
100g/3½oz crème fraîche
10g/⅓oz sea purslane
Preheat the oven to 100C/80C Fan/Gas ¼.
To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard.
To make the ceviche, place the scallop flesh, peas and radishes in a bowl.
In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing.
Pour the dressing over the scallops, peas and radishes and mix well to coat.
To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane.
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