Scallops 2 Ways -Scallop Tartare, Lime, Poppadom and Yuzu Dressing and Grilled Scallops with Lemon and Hazelnut Butter

Scallop Tartare, Lime, Poppadom and Yuzu Dressing and Grilled Scallops with Lemon and Hazelnut Butter! These are great little starter dishes, one is cooked and one is ceviche style, the scallops are cured in the lime!

2 and 4

Ingredients

Scallop tartare lime poppadom and yuzu dressing

6 scallops, thinly diced
2 poppadoms
vegetable oil, for frying
1 lime, zested

Dressing

½ lime, juiced
15ml yuzu juice
25ml soy sauce

Mayonnaise

3 egg yolks
1 tbsp Dijon mustard
1 lime, juice only
200ml herb oil

To serve

sliced nori sheets
chilli fonds
micro coriander

Grilled scallops with lemon and hazelnut butter

8 scallops, roe attached
100g butter, softened
1 small bunch of parsley, chopped
1 small bunch of dill, chopped
100g hazelnuts, chopped
1 lemon, juice and zest
salt and pepper

To serve:

4 scallop shells

Method

Print Recipe

Scallop tartare lime poppadom and yuzu dressing

Mix all the dressing ingredients together.
Deep fry the poppadoms, then sprinkle over the lime zest.
Blitz the eggs and mustard, slowly adding the herb oil and then finish with the lime juice.
Place the scallops into a bowl, mix in the dressing and season. Spoon the scallops onto two plates.
Pipe on the mayonnaise and spoon over the rest of the dressing. Garnish with the herbs, nori sheets and chilli fonds. Place the poppadom on the side.

Grilled scallops with lemon and hazelnut butter

Heat the grill to high.
Mix the butter, herbs, hazelnuts and lemon
Put two scallops in each shell, season, then top with the butter mixture.
Place the shells onto a tray and grill for 3 minutes until hot and bubbling.