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. 1Curd method
2. 2Peel the grapefruit and remove all pith
3. 3Blanch the peel in the first three sugar solutions, adding to the last solution to finish off cooking until soft.
4. 4Blitz adding lemon juice, salt, grapefruit juice and pomace oil to emulsify
5. 5Scallop
6. 6Dice and marinate in a Verjus and muscatel vinegar dressing.
7. 7Pickled watermelon rind
8. 8Remove the green part of the rind and discard but keep the white part.
9. 9Watermelon pickle
10. 10Bring to the boil. Take off the heat and pour over the rind. Pickle for 1½ weeks.
11. 11Watermelon flesh
12. 12Remove and keep the rind. Cut the watermelon into quarters, vac pac and compress each quarter. Once compressed, dice evenly.