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Seared scallops with avocado purée, marinated cucumber, mushrooms and potato crisps

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the marinated cucumber

  • 1 small cucumber, diced
  • 1 tsp sesame oil
  • 1 tsp salt
  • 1 tbsp black sesame seeds

For the avocado purée

  • 1 avocado
  • 2 lime, juice only
  • pinch salt

For the mushrooms

  • dash olive oil
  • 100g/3½oz shimeji mushrooms
  • 50ml/2fl oz mirin
  • 50ml/2fl oz light soy sauce
  • 50ml/2fl oz rice wine vinegar
  • 1 tsp minced root ginger
  • 2 garlic cloves, crushed

For the seared scallops

  • 4 scallops, removed from their shells
  • dash olive oil
  • 25g/1oz unsalted butter
  • 1 garlic clove, peeled and smashed
  • 1 lime, juice only
  • salt and freshly ground black pepper

For the potato crisps

  • dash oil
  • 2 very small waxy potatoes, thinly sliced

To serve

  • 2 tbsp micro coriander

Method

  1. To make the marinated cucumber, mix together all the ingredients in a small bowl and leave to steep.

  2. To make the avocado purée, scoop out the avocado flesh and discard the skin and stone. Blend the avocado and the other ingredients to a super smooth purée in a blender or food processor. Set aside.

  3. To make the mushrooms, heat the oil in a pan and then fry the mushrooms for a few minutes. Add the rest of the ingredients, remove from the heat and allow to cool.

  4. To make the potato crisps, heat the oil in a pan, add the sliced potatoes and fry until crisp. Remove from the pan and drain on a plate lined with kitchen paper.

  5. To make the seared scallops, season the scallops with salt and freshly ground black pepper. Heat the olive oil in a frying pan and sear the scallops on both sides. Add the butter and the garlic clove and leave for another minute before squeezing in the lime juice. Set to one side, keeping warm.

  6. To serve, spread the avocado purée over the base of each serving plate, scatter over the marinated mushrooms and cucumber and some of the liquor used to cook the mushrooms, followed by the scallops and the crisp potatoes. Garnish with the micro coriander leaves and serve at once.

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