Scallops Carpaccio with Pickled Ginger Salad
From gourmetana 15 years ago
- - to make
- Serves 6
If you want to feel you have the sea inside your mouth, try this!
Ingredients
- 18 large fresh scallops, without roe, well chilled shopping list
- juice of 2 limes shopping list
- 2 tbsp golden caster sugar shopping list
- 1 tbsp white wine vinegar shopping list
- 1/2 cucumber, deseeded and diced shopping list
- 2 tbsp mild extra virgin olive oil shopping list
- pickled ginger shopping list
- A bunch watercress, well wached, to garnish shopping list
How to make it
- Trim and discart any hard muscle from the side of each scallop, then slice each one very thinly crosswise.
- Arrange in a single layer on a large plate and squeeze over the juice of 1 1/2 limes. Cover and chill for 2 hours.
- Put the sugar, a pinch of salt, plenty of freshly ground black pepper and 2 tbsp boiling water into a bowl, then stir to dissolve the sugar. Mix in the vinegar. Add the cucumber, cover the bowl and chill for 1 hour.
- Put the remaining lime juice into a small bowl, add a pinch of salt and a little freshly ground pepper and whisk.
- Then whisk in the oil to make a dressing.
- Remove the scallops from the lime juice and arrange in pairs on individual plates. Arrange some drained cucumber in the centre and top with slices of pickled ginger. Drizzle the dressing over the scallops and garnish with the watercress.
The Rating
Reviewed by 9 people-
Another great recipe, Ana! High 5!
elgab89
in Toronto loved it
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Sounds wonderful!
mamalou
in Attleboro loved it
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Ana.. You are on a roll girl. This sounds awesome. I cant wait to try this...
jimrug1
in Peoria loved it
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