Scallop ceviche with smoked roe recipe
Scallop ceviche with peas, radishes and smoked roe Sweet scallop meat coated in a citrus dressing served with pungent smoked scallop roes and fresh vegetables. For this recipe you will need a smoker and smoking wood chips. 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned100g/3½oz fresh podded peas6 breakfast radishes, cut into 1cm/½in dice 3 large sushi-grade cleaned and shucked scallops, from a good-quality fishmonger, roes separated, flesh diced, 2 shells reserved and cleaned 100g/3½oz fresh podded peas 6 breakfast radishes, cut into 1cm/½in dice 1 lemon, zest and juicepinch sugar2 tbsp rapeseed oilsalt and freshly ground black pepper 1 lemon, zest and juice pinch sugar 2 tbsp rapeseed oil salt and freshly ground black pepper 100g/3½oz crème fraîche10g/⅓oz sea purslane 100g/3½oz crème fraîche 10g/⅓oz sea purslane Method Preheat the oven to 100C/80C Fan/Gas ¼. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. Pour the dressing over the scallops, peas and radishes and mix well to coat. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. Preheat the oven to 100C/80C Fan/Gas ¼. Preheat the oven to 100C/80C Fan/Gas ¼. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To smoke the scallop roes, place the roes on a rack set over smoking chips in a lidded pan. Place on the hob over a high heat until the wood shavings start to smoulder then turn down the heat and cook for 2–3 minutes. Leave the roes to cool, then transfer to a baking tray and place in the oven for 3–4 hours, until dry and hard. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. To make the ceviche, place the scallop flesh, peas and radishes in a bowl. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. In a separate bowl, mix the lemon zest, juice and sugar together, adding some salt and pepper to taste. Whisk in the rapeseed oil to make a dressing. Pour the dressing over the scallops, peas and radishes and mix well to coat. Pour the dressing over the scallops, peas and radishes and mix well to coat. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane. To serve, place a spoonful of crème fraîche into each scallop shell, top with the ceviche, grate over the smoked roe and finish with the sea purslane.