- For the scallop marinade:
- 8 large scallops
- 1 Granny Smith apple, unpeeled
- 2g Maldon sea salt
- 3g palm sugar
- 50ml light olive oil
- 1 lime
- For the apple gel:
- 200ml good quality apple juice
- 1tsp mustard seeds
- 4 black peppercorns
- 1 cm piece of root ginger, peeled and roughly chopped
- 10g Sosa vegetable gel
- For the salad:
- 25g Westlands oyster leaves
- 1 Granny Smith apple, unpeeled, cut into julienne strips
- 20g Westlands baby watercress
Scallop ceviche with Westlands oyster leaf and apple salad, apple gel
Ingredients
Method
For the scallop marinade:
Slice each scallop into 6 discs and lay out on a flat tray. Chill until required. Roughly chop the apple and place in a small food processor with the salt, sugar, olive oil and the juice and zest of half the lime. Blitz to a rough purée and then pass through a fine chinois, pressing down well on the solids. Taste the liquid and adjust the seasoning, adding more lime juice or a pinch more sugar to give a balanced, sharp dressing. Set aside until required.
For the apple gel:
In a small pan, combine the apple juice with the spices and bring to a simmer. Reduce by a third, cover and leave to infuse for 30 minutes. Pass the liquid and check the weight; you should have around 130g. Whisk in the vegetable gel and heat until the liquid just starts to simmer. Remove from the heat and allow to cool at room temperature. Once cold and set blitz to a purée. Adjust the seasoning as required.
To serve:
Pour the dressing over the scallops, leave to marinate for 10 minutes then drain, retaining the dressing. Place the scallop slices in two neat rows on the plates. Use a little dressing to dress the oyster leaves, apple julienne and cress. Plate a row of the salad between the rows of scallop slices and then dot on some of the apple purée. Drizzle over a little good olive oil to finish.
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