Every bite of this dish provides a new taste explosion. The dish is inspired by scallop chevice, but without red onion.
Ingredients (4 persons)
- 8 Scallops
- 1 red chili
- 2 limes
- 1 white grapefruit
- Mustard seeds in sushi vinegar
- Vadouvan oil
- vanilla salt
- coriander
Prepare
4 hours before serving: put mustard seeds with sushi vinegar in a preserving jar and let it soak. The mustard seeds will absorb the moisture.
Wash the scallops in ice-cold water and then pat them dry with paper towels.
If necessary, place the scallops in the freezer for 10 minutes to allow the outside to freeze slightly. Cut the scallops into paper-thin slices. If necessary, pound the slices a little thinner with the side of a knife.
Keep the scallops cold in a closed container until they are ready to be used.
Remove the seeds from the red pepper and chop the pepper very finely.
Chop the coriander very finely. Grate the zest of the limes and squeeze the limes.
Peel the white grapefruit and cut 4 grapefruit wedges into 3 pieces.
Serve
About 15 minutes before the dish is to be served, remove the scallops from the refrigerator and add the lime juice. Let it sit for 10 minutes.
About 5 minutes before serving, sprinkle a little red pepper and coriander with the dish, mix and let stand.
Place the scallop slices on a plate and sprinkle the remaining red chili and coriander over them. Add a ball of mustard seeds soaked in sushi vinegar to the dish and the grapefruit segments.
Spray some vadouvan oil next to the scallops and finally sprinkle vanilla salt (salt with vanilla pod) over the scallops. I made vadouvan oil from vadouvan with yoghurt and egg white in a spray can.
We drank a Chenin blanc from Domain de Cray. This was a good matching wine.
