FIRST of all, do not be afraid of this dish just because you think its raw. Yes, the this dish uses scallop meat that is technically not cooked, as in heat is not applied. But the marinade and acidic juices actually provide all the cooking needed. Â
This dish emerged from South American cuisine but has been embraced throughout European cultures and adapted to suit most tastes.
This is certainly about celebrating the delicate and wondrous taste that this stunning white meat has.
Lifting the dish with a light salad and the garlic bread side dish and you have an excellent light summer lunch and accompany it with a really cold glass of Chablis and you have a taste of what the season should be even if you can’t go outside to savour it.
WHAT YOU NEED
for the scallops and marinade
6 to 8 scallops trimmed and roe removed.
Juice of 2 limes
Juice of 1 lemon
1 shallot finely sliced
3 radishes finely sliced
Bunch of coriander chopped
Handful of chopped chives
Pinch of sea salt
Pinch of freshly ground black pepper
for the garlic bread
2 slices of sourdough bread
1 shallot
1 clove of garlic
1 tablespoon mascarpone cheese
salt and pepper
chopped chives
for the salad
Your own choice of baby leaf salad and a balsamic vinaigrette made with 2 parts of good quality olive oil and one part balsamic vinegar, half teaspoon of Dijon mustard, chives, pinches of salt and pepper and onion seeds if you have them. Combine and mix well
WHAT TO DO
Take the trimmed scallops and thinly slice them into half centimetre slices. Squeeze the juice of the limes and lemon into a bowl and add the scallops, finely sliced shallots, radishes, coriander chives and seasoning. Cover with cling and marinade for 30 minutes to one hour in the fridge.
Meantime, make a paste from the shallot, garlic and mascarpone cheese and add the seasoning and the chives to prepare the spread for the garlic bread.
Cover the sourdough with the paste and bake in an hot oven for eight to 10 minutes until the paste has melted and slightly turned a golden brown.
For the leaf salad, combine the ingredients for the dressing and shake well to completely mix. Allow to sit for a few minutes and shake to combine well before using. Dress the leaves with a little of the vinaigrette and serve in a separate dish.
To serve, take a portion of the scallop meat from the marinade and drain off a good portion of the acidic juice and place in the centre of your plate. Drizzle with a little olive oil and you could use any lightly scented oils that you have to hand, if not, a good quality extra virgin oil will do nicely.
Serve with quarters of the garlic bread and a glass of ice cold Chablis or even the Astrolabe Sauvignon Blanc from O’Briens wines at 15.99. This screw top bottle is perfect for this dish as you can have a glass and return it to the fridge and it will keep very well for a few days. I have had this wine on a number of occasions and it never fails to impress. Pale in colour but packs an excellent taste that compliments an uncanny amount of foods. This wine is perfect as we move towards the end of summer as the scent of autumn and riper fruits lingers with intent. This wine was voted the best sauvignon blanc in the world at the IWSC in 2008 so why would you not seek it out?
