- 12 Scottish king scallops, white part only
- 2 Korea ginseng, medium
- As needed baby greens or mirco-herbs for garnish
- 6 tsp Salmon roe
- 6 tsp Oscietra caviar
- 6 Radishes, sliced
- 3 Shallots, finely chopped
- Salt & White pepper power to taste
- 1 Lime juiced
- 10g Thyme, for marinade
- 100ml Hazelnut oil
- 1 Lemon, juiced
Scottish King Scallop Ceviche with Blanched Korean Ginseng, Oscietra Caviar & Hazelnut-Lime Sauce
Scottish King Scallop Ceviche with Blanched Korean Ginseng, Oscietra Caviar & Hazelnut-Lime Sauce
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scottish King Scallop Ceviche with Blanched Korean Ginseng, Oscietra Caviar & Hazelnut-Lime Sauce recipe a try yourself? Recipe by Demi-chef Lee Kyong-soo, Conrad Hotel Seoul, South Korea
Ingredients
Method
1. Slice the scallops into three medium slices
2. Marinade the scallops with lemon juice, thyme and salt for about 20 minutes
3. Cut the trimmed ginseng into a fine julienne and blanch in lightly salted boiling water. Cool in iced water.
4. Mix the lime juice, hazelnut oil, chopped shallot, salt and pepper to make a sauce.
TO SERVE
1. Put the marinated scallops, radish, greens, salmon roe, caviar and ginseng on a plate.
2. Pour the hazelnut & lime sauce evenly over.
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
