I love shellfish. Lobster, crab, oysters - the whole lot. But I especially love scallops. Seared scallops are great, but like oysters, they are also really good raw. When buying scallops, it's always preferrable to get them at a fish market rather than a supermarket because generally the ones you'll find will be of a higher quality. When serving scallops raw or rare it's important to get the freshest possible product. Often fresh scallops are pumped with water and preservatives, or might have been previously frozen. To avoid this, ask your fishmonger for "fresh, dry scallops."
This recipe is a "fusion" of two culionary styles. It takes as its starting point the classic South American dish ceviche, and adds in some Asian flavours. Ceviche can be any seafood that is marinated in citrus juice and chilies. The acid from the citrus will "cook" the scallops without any heat. The Asian influence come from the addition of sesame oil, pickled ginger and soy sauce. I garnish the ceviche with a generous helping of seaweed salad. Seaweed salad can be found in most Asian markets, but is also becomimg more common at regular supermarkets. If you cannot find any, simply garmish the dish with a few sprigs of cilantro instead.
800g fresh scallops
50g Pickled ginger
1 chili pepper
200g seaweed salad
2 tbs sesame oil
3 limes, juiced
2 tps olive oil
salt & pepper
Start to finish: 30 minutes, serves 4
1. Finely chop the chili and the pickled ginger and combine with the lime juice, olive oil, sesame oil and soy sauce.
1. Spread the marinated scallops evenly across the center of four plates.
2. Place a pile of seaweed salad in the center of each plate.
3. Drizzle over top some of the remaining marinade. Serve with chopsticks.