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Preparation time
less than 30 mins
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Cooking time
over 2 hours
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Serves
Serves 2
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By Bryn WIlliams
From Saturday Kitchen[row]
Ingredients
For the scallops
- 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned
- 100g/3½oz fresh podded peas
- 6 breakfast radishes, cut into 1cm/½in dice
For the dressing
- 1 lemon, zest and juice
- pinch sugar
- 2 tbsp rapeseed oil
- salt and freshly ground black pepper
To serve
- 100g/3½oz crème fraîche
- 10g/⅓oz sea purslane
Method
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Preheat the oven to 100C/80C Fan/Gas ¼.
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To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard.
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To make the ceviche, place the scallop flesh, peas and radishes in a bowl.
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In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing.
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Pour the dressing over the scallops, peas and radishes and mix well to coat.
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To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane.