Classic French

Ceviche of scallops with blood orange granité

Name: Ceviche of scallops with blood orange granité
Prep time: 45 min
Yield: 4
Cuisine: French
Ingredients: 8 medium scallops, hand dived, opened and cleaned, roe removed; 3 pinches sea salt; 4 pinches cayenne pepper; 20ml blood orange juice; 20ml extra virgin olive oil; 1tsp shallot, finely chopped; 1 tsp chives, finely chopped; 1tsp finger lime pearls (optional); 100ml blood orange juice; 20ml yuzu juice or lime juice; 1 pinch sea salt; 1 tsp ginger, freshly grated; 4 large oyster leaves (Optional); 16 pieces samphire; 12g edible seaweed; 16 pieces confit ginger or pink sushi ginger; 4 breakfast radishes, sliced

A wonderful celebration of the season.

Prep 45 minsCook —Serves 4

This dish is perfect as a light starter for a spring day. The scallops provide a beautiful sweetness and texture, while the blood orange marinade and the granité give the dish its sharpness. A wonderful celebration of the season.

Ingredients

For the scallop ceviche

8 mediumscallops, hand dived, opened and cleaned, roe removed
3 pinchessea salt
4 pinchescayenne pepper
20mlblood orange juice
20mlextra virgin olive oil
1tspshallot, finely chopped
1 tspchives, finely chopped
1tspfinger lime pearls (optional)

For the granité

100mlblood orange juice
20mlyuzu juice or lime juice
1 pinchsea salt
1 tspginger, freshly grated

To serve

4 largeoyster leaves (Optional)
16 piecessamphire
12gedible seaweed
16 piecesconfit ginger or pink sushi ginger
4breakfast radishes, sliced

Method

1
For the scallop ceviche In a large shallow dish, layer the sliced scallops.
Mix all the other ingredients together and drizzle over the scallops.
Leave to marinate for 2-3 hours.
Meanwhile, in a small bowl, mix the olive oil, shallot, finger lime and chives.
Evenly spoon the mix over the marinating scallops.
2
For the granité In a small bowl, mix all the ingredients together.
Taste and correct seasoning.
Freeze until fully set.
Using a fork, scrape the frozen liquor to create a fresh granité.
3
To serve Divide and arrange the scallops on four plates.
Pour the marinating juices over them.
Delicately arrange all the ingredients apart from the caviar over and around the scallops.
Place a heaped dessert spoon of the scraped granité in the centre of the scallops and top with the caviar.
Ensure you serve this dish chilled.

Chef's Tips

“
Variations Many other seafoods and fish can be used to create this dish, originally inspired by Peru. Other vegetables would also traditionally be used, such as carrots, fennel, celery and many herbs, too and often, a lot of chilli …

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!