Ceviche of scallops with strawberries Recipe

In a blender, purée together 1 avocado, the juice of 1/2 lime, 1 tbsp crème fraîche and 2 tsp wasabi paste. Season with salt and store in the fridge in a piping bag until required

Preheat a deep-fryer to 180°C

To make the shallot rings, slice a banana shallot into rings, soak in milk, then dredge in seasoned flour before deep frying until crispy and golden. Set aside.

To make the dressing, dice another shallot and a red chilli into very fine pieces. Add the juice and zest of a lime, the olive oil, chopped coriander and a good pinch of flaky sea salt

Slice pp 2 scallops into 2 even pieces and finely dice some strawberries. Add both to the bowl with the dressing, mix well and leave for 2 minutes

Slice a cucumber lengthways into thin strips and place on each of 4 plates. Arrange 4 slices of scallop on the cucumber base and spoon over the strawberry and lime dressing, adding a pinch more salt to finish

Pipe dots of the avocado purée in between and along the scallops and scatter over the shallot rings and cress. Serve immediately

(Recipe Tony Fleming in Great British Chefs)

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Ceviche of scallops with strawberries Recipe

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Ceviche of scallops with strawberries Recipe https://sweetteabiscuits.blogspot.com/2020/02/ceviche-of-scallops-with-strawberries.html