Scallop carpaccio with basil, coriander, mint and lime
About
This seafood starter is full of zest and freshness, and is perfect for an al fresco summer dinner in the garden. Make sure you get the freshest scallops possible to maximise the impact of this Geoffrey Smeddle recipe for carpaccio, an easy-to-cook recipe developed by the chef for the Sunday Herald.
Type: Main
Serves: 4
Ingredients
- 8 scallops
- 1 avocado
- 1 bunch of basil
- 1 tbsp of crème fraîche
- 2 limes
- 50g of mixed salad leaves
- 4 radishes
- 1 bunch of coriander
- 2 spring onions
- 1 bunch of mint
- olive oil
- sea salt
Method
Step 1.
Make the avocado crème fraîche up to two hours in advance. Cut the avocado in half then remove the stone. Scoop out the flesh with a spoon and place in a small bowl
Requires
- 1 avocado
Step 2.
Add the crème fraîche and the juice of one lime, then process to a purée with a stick blender. Transfer to a bowl and cover the surface of the puree with clingfilm so no air can reach the surface
Requires
- 1 tbsp of crème fraîche
- 1 lime, juiced
Step 3.
Prepare the herbs. Pick the smallest leaves from each bunch, aiming for four or five of each variety per person
Requires
- 1 bunch of basil
- 1 bunch of mint
- 1 bunch of coriander
Step 4.
Place the picked leaves in a small bowl or ramekin, cover with moist kitchen paper and refrigerate. Some of the large leaves will be used to chiffonade when plating
Step 5.
Slice the scallops into very thin coins and place them on a tray in the refrigerator until very cold
Requires
- 8 scallops
Step 6.
Once cool, plate the scallops. Spread a thin layer of the avocado crème fraîche in a small circle in the centre of each plate then overlap the scallop slices in a circle so they cover the avocado
Step 7.
To finish and serve, slice the radishes into thin coins then slice the coins into thin batons, scattering these over the scallops
Requires
Step 8.
Trim off the roots of the spring onions, remove any discoloured or wilted outer leaves then slice the spring onions on a slight angle into very thin elongated coins. Scatter these over the scallops as well
Requires
- 2 spring onions
Step 9.
Cut the remaining lime in half and squeeze some drops of the juice over the scallops, keeping the lime. Season the dish lightly with sea salt
Requires
- 1 lime
- sea salt
Step 10.
Top with salad leaves over the scallops and finish with the picked herbs and serve
Requires
- 50g of mixed salad leaves
Step 11.
Finally drizzle with a small dash of olive oil, add a last squeeze of lime juice and serve immediately
Requires
- olive oil
VISIT US
The Peat Inn
Peat Inn, Near St. Andrews
Fife, Scotland
KY15 5LH
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DINING HOURS
Fri and Sat (Lunch)
12.00pm - 1.30pm
Tue - Sat (Dinner)
6.00pm - 9.00pm
We politely ask that children are 7 years old or above to dine in the restaurant in the evening
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