Scallop Crudo with baby cucumber & native lime
Recipe serves 4
Native Lime Dressing
Ingredients:
- 45g green yuzu kosho
- 15g native lime (substitute = regular lime)
- 50ml mirin
- 50ml sake
- 25g castor sugar
- 75ml lime juice
- 55ml rice wine vinegar
Method
- In a stainless steel pot, add the mirin and sake together to create a flambé – (flambé is a cooking procedure in which alcohol is added to a hot pan to create a burst of flames.)
- Once the mixture has cooked and the flames are out, pour the mixture and the remaining ingredients into a food processor and blend on full speed for one minute.
- Allow the dressing to cool in the refrigerator for two hours.
Scallops
Ingredients:
- Native lime dressing (from above)
- 4 large scallops, cut in half
- 6 grapes, cut into wedges of 4
- 5g Guindilla peppers, thinly sliced
- 1 shallot, finely diced
- Extra virgin olive oil
- 1 baby cucumber, cut into thin slices
- Pinch of dried chilli powder
- A few leaves of winter purslane (substitute = watercress)
- ¼ lemon wedge
- Pinch of salt
To serve
Method:
- Slice scallops in half.
- In a mixing bowl, add the sliced Guindilla peppers, shallot, splash of olive oil, scallops and season with salt and a squeeze of lemon.
- Allow the scallops to sit for a minute; the acidity from the lemon will cure the scallops.
- Place the scallops on a plate and dress with the native lime dressing.
- Delicately add the grape wedges and cucumber slices on top of the scallops and around the plate.
- Finish with a dash of extra virgin olive oil, dried chilli powder and purslane leaves.
Republica
St Kilda Sea Baths Complex
1A-1D, 10-18 Jacka Boulevard, St Kilda
