How to make scallop ceviche recipe with watermelon, grapefruit, Verjus. From Richard McLellan, sous chef, Alyn Williams at The Westbury, Mayfair
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Orkney scallop ceviche recipe with watermelon, grapefruit, Verjus recipe a try yourself? From Richard McLellan, sous chef, Alyn Williams at The Westbury, Mayfair
Ingredients
- Grapefruit components
- Segments
- Curd
- Curd ingredients
- Peel and juice 8 grapefruits (keep separate)
- Lemon juice
- Pomace oil
- Salt
- Chardonnay vinegar
- Solutions:
- Sugar Water
- 150 g 300ml
- 100 g 300ml
- 100 g 350ml
- 75 g 550ml
- Scallop
- Pickled watermelon rind
- Watermelon pickle
- 500 ml Verjus
- Bay leaf
- 10 pink peppercorns
- Sugar to taste
- Watermelon flesh
Instructions
- 1
Curd method
- 2
Peel the grapefruit and remove all pith
- 3
Blanch the peel in the first three sugar solutions, adding to the last solution to finish off cooking until soft.
- 4
Blitz adding lemon juice, salt, grapefruit juice and pomace oil to emulsify
- 5
Scallop
- 6
Dice and marinate in a Verjus and muscatel vinegar dressing.
- 7
Pickled watermelon rind
- 8
Remove the green part of the rind and discard but keep the white part.
- 9
Watermelon pickle
- 10
Bring to the boil. Take off the heat and pour over the rind. Pickle for 1½ weeks.
- 11
Watermelon flesh
- 12
Remove and keep the rind. Cut the watermelon into quarters, vac pac and compress each quarter. Once compressed, dice evenly.
Cook it from the original
This recipe comes from thestaffcanteen.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on thestaffcanteen.com