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Scallop ceviche with peas, radishes and smoked roe

Preparation time
less than 30 mins

Cooking time
over 2 hours

Serves
Serves 2

By Bryn WIlliams
From Saturday Kitchen

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

  1. Preheat the oven to 100C/80C Fan/Gas ¼.

  2. 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.

  3. To make the ceviche, place the scallop flesh, peas and radishes in a bowl.

  4. 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.

  5. Pour the dressing over the scallops, peas and radishes and mix well to coat.

  6. 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.

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