This recipe serves four people.
Carrot & cumin purée
500g carrots (peeled & diced)
1g whole cumin
50g butter
Olive oil
Water
- Fry cumin in foamy butter on a high heat until golden
- Add carrots season & sweat for a few minutes
- Add some water, cover with cling film & cook
- Blend until smooth adding some olive oil to emulsify
- Place the liquid in a squeezy bottle
Ceviche dressing
120g fresh orange juice
50g orange reduction (200ml reduced to 50ml)
15g lemon juice
30g sherry vinegar
30g sunflower oil
10g fresh ginger finely diced
2 red chilli finely chopped
1 sprig mint leaves
- Mix all the ingredients, marinate for 24 hours in the fridge & drain, separating out the ginger & chilli to use as garnish
- Place the liquid in a squeezy bottle to dress the scallops
Scallops
8 scallops
- Thinly slice the scallops & store in the fridge until ready to use
To Plate
36 toasted hazelnuts (halved)
24 green apple batons
15g black tobiko caviar
Herbs to garnish: fennel cress and red amaranth or coriander cress
Rock salt
- Place the scallops flat in a circle on 4 plates, sprinkle with rock salt
- Onto the scallops on each plate, place:
- 3 x 2 crisscrossed apple batons
- 5 dots of carrot purée
- 3 dots of the ginger & chilli (saved from the ceviche dressing)
- 3 dots of caviar
- Garnish with the herbs
- At the last minute, garnish with the ceviche dressing
Recipe kindly supplied by Hrishikesh Desai, Executive Chef, Gilpin Hotel and Lake House
