Marinated Scallops With Lemon & Heritage Tomatoes
Kenny Atkinson's marinated scallops with lemon and olive oil, served with colourful heritage tomatoes, a fresh herb sauce vierge and vibrant lemon gel!
Ingredients
Marinated Scallops
- 4 XL Scallops
- 100 ml Olive Oil
- 20 ml Lemon Juice
- Lemon Zest – Micro Plane
- Malden Salt
Sauce Vierge
- 6 Heritage Tomatoes (mixed colour & variety)
- 1 Garlic Clove – Finally Chopped
- 1 Banana Shallot – Finally Chopped
- 8 Coriander leaves – finally julienned
- 4 Basil leaves – finally julienned
- 1 tbsp Chives – finally chopped
- 6 Coriander seeds finely crushed
- 200 ml Olive oil
- Lemon Juice
- Malden Salt
Lemon Gel
- 500gm Lemon Juice
- 300 gm Water
- 200 gm Sugar
- 1gm Agar Agar per 100 ml liquid
Herb Oil
- 200 gm Fresh herbs, chive, basil & coriander
- 500 gm Olive oil
Method
FOR THE MARINATED SCALLOPS
Remove the scallop from the shell.
Remove the skirt and the roe and quickly wash in cold water to clean.
Place the scallops onto a cloth to dry.
Slice each scallop lengthways into 3 medallions (6 slices per person) and place on to a flat tray.
Mix the lemon juice & olive together and drizzle over the scallops,
using a micro plane fresh grate a little lemon zest over the scallops and season with a little salt.
Leave to marinate for approx. 2 minutes.
FOR THE SAUCE VIERGE
Cut the tomatoes into petals and remove the seeds and the skin using a sharpe knife, lay on to a cloth to dry out.
When tomatoes have dried, cut the tomatoes into 1cm cubes (concasse).
Add a little oil to a pan and add the shallots, garlic & crushed coriander seeds and slowly cook (no colour) for approx. 1 minute.
Add the remaining oil to the shallots and bring to a warm simmer.
Add the lemon juice, diced tomatoes, the fresh herbs and carefully mix in.
Remove from the heat and season.
FOR THE LEMON GEL
Bring the water, sugar and lemon juice up to the simmer
Add the agar agar and whisk in, re simmer and pass through a sieve into a container.
Chill the liquid until firm and set.
Remove the set gel and place into a blender and blitz to a smooth puree
Place in the gel into a small piping bottle until needed.
FOR THE HERB OIL
Blend for 3 mins.
Pass & hang in a muslin cloth.
TO SERVE
When ready to serve arrange the scallop medallions – 6 slices perp person neatly onto a flat plate.
Pipe a little lemon gel in between and on top of each scallop.
Finish the dish with the sauce vierge spooned over and around the scallops neatly.
Finish with a little herb oil.
Ingredients
Marinated Scallops
- 4 XL Scallops
- 100 ml Olive Oil
- 20 ml Lemon Juice
- Lemon Zest – Micro Plane
- Malden Salt
Sauce Vierge
- 6 Heritage Tomatoes (mixed colour & variety)
- 1 Garlic Clove – Finally Chopped
- 1 Banana Shallot – Finally Chopped
- 8 Coriander leaves – finally julienned
- 4 Basil leaves – finally julienned
- 1 tbsp Chives – finally chopped
- 6 Coriander seeds finely crushed
- 200 ml Olive oil
- Lemon Juice
- Malden Salt
Lemon Gel
- 500gm Lemon Juice
- 300 gm Water
- 200 gm Sugar
- 1gm Agar Agar per 100 ml liquid
Herb Oil
- 200 gm Fresh herbs, chive, basil & coriander
- 500 gm Olive oil
Method
FOR THE MARINATED SCALLOPS
Remove the scallop from the shell.
Remove the skirt and the roe and quickly wash in cold water to clean.
Place the scallops onto a cloth to dry.
Slice each scallop lengthways into 3 medallions (6 slices per person) and place on to a flat tray.
Mix the lemon juice & olive together and drizzle over the scallops,
using a micro plane fresh grate a little lemon zest over the scallops and season with a little salt.
Leave to marinate for approx. 2 minutes.
FOR THE SAUCE VIERGE
Cut the tomatoes into petals and remove the seeds and the skin using a sharpe knife, lay on to a cloth to dry out.
When tomatoes have dried, cut the tomatoes into 1cm cubes (concasse).
Add a little oil to a pan and add the shallots, garlic & crushed coriander seeds and slowly cook (no colour) for approx. 1 minute.
Add the remaining oil to the shallots and bring to a warm simmer.
Add the lemon juice, diced tomatoes, the fresh herbs and carefully mix in.
Remove from the heat and season.
FOR THE LEMON GEL
Bring the water, sugar and lemon juice up to the simmer
Add the agar agar and whisk in, re simmer and pass through a sieve into a container.
Chill the liquid until firm and set.
Remove the set gel and place into a blender and blitz to a smooth puree
Place in the gel into a small piping bottle until needed.
FOR THE HERB OIL
Blend for 3 mins.
Pass & hang in a muslin cloth.
TO SERVE
When ready to serve arrange the scallop medallions – 6 slices perp person neatly onto a flat plate.
Pipe a little lemon gel in between and on top of each scallop.
Finish the dish with the sauce vierge spooned over and around the scallops neatly.
Finish with a little herb oil.
