Ceviche of scallops with blood orange granité
A wonderful celebration of the season.
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 Required
For the scallop ceviche
- 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)
For the granité
- 100ml
- blood orange juice
- 20ml
- yuzu juice or lime juice
- 1 pinch
- sea salt
- 1 tsp
- ginger, freshly grated
To serve
- 4 large
- oyster leaves (Optional)
- 16 pieces
- samphire
- 12g
- edible seaweed
- 16 pieces
- confit ginger or pink sushi ginger
- 4
- breakfast radishes, sliced
Cooking Method
Chef 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 …
Recipe © Raymond Blanc 2018
Food Photography © Chris Terry 2018
This recipe is adapted from the book Le Manoir aux Quat'Saisons: The Story of a Modern Classic
A personal tour of Raymond's legendary restaurant-hotel through the four seasons, including 120 recipes from his celebrated kitchens. With spectacular photography of the signature dishes, luxurious rooms and ravishing gardens, and beautiful and witty illustrations throughout, the fairy tale of Belmond Le Manoir is brought charmingly to life.
