Orkney scallops recipe
This recipe is a sure sign that spring is here using the first strawberries of the season to create a very clean dish. The balance of flavours allow you to taste the impact of each ingredient. The Thai basil adds a subtle aniseed flavour on top of its sweet basil scent, a fragrant addition to this light starter. In the restaurant I serve this with a South Australian Riesling, a lovely dry white with a hint of lime, perfect for seafood dishes all round.
Ingredients
- 2 Large Orkney scallops
- 12 Pieces of Thai basil
- 12 Fraise de Bois
- 3 tbsp Tapioca
- 5 ml Lemon vinegar
- 15 ml Extra virgin olive oil
- 2 pinches Salt
- 2 Large Orkney scallops
- 12 Pieces of Thai basil
- 12 Fraise de Bois
- 3 tbsp Tapioca
- 0.2 fl oz Lemon vinegar
- 0.5 fl oz Extra virgin olive oil
- 2 pinches Salt
- 2 Large Orkney scallops
- 12 Pieces of Thai basil
- 12 Fraise de Bois
- 3 tbsp Tapioca
- 0 cup Lemon vinegar
- 0.1 cup Extra virgin olive oil
- 2 pinches Salt
Details
- Cuisine: British
- Recipe Type: Starter
- Difficulty: Medium
- Preparation Time: 20 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Thinly slice the raw scallops and arrange flat on a plate
- Mix the extra virgin olive oil and the lemon vinegar to make a dressing
- Cook the tapioca in boiling water for 20 minutes until clear. Drain and refresh in iced water, when cool drain again
- To finish, spoon some tapioca over the scallops, pour the dressing around and then place the basil and fraise de bois on the plate. Add salt to taste
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