make sure you get the freshest scallop or sashimi grade scallop for this recipe.
Ingredients
- 2 pieces Sashimi grade Scallops Sliced thinly
- as need Salt to marinate the scallop
- as need Olive oil to marinate the scallop
- 1 nos Orange Segment
- 1 nos Tangerin Segment
- 1 nos Red radish Sliced
- as need mix herb / mesclun Washed and cooled
- 1 nos (A)Orange / Tangerine Juice from the segment.
- 1 tablespoon (A)Lemon Juice
- 2 tablespoon (A)Honey
- one pinch (A)Salt
- one pinch (A)Ground black pepper
- 1 tablespoon (A)Olive oil
- As need (B)Ground Coriander Powder to sprinkle on the Scallop
- As need (B)Pepper to sprinkle on the Scallop
- As need (B)Sea Salt to sprinkle on the Scallop
Directions
1) Mise en place : Slice the scallop thinly and arrange on a pan, marinate with salt and olive oil, set in the fridge to cool while proceeding to next step.
2) Mise en place : Slice off the skin of the orange and Tangerine, segment the citrus flesh and squeeze out the juice from its heart.
3) Season the orange and tangerine segment (together with the juice) with the group (A) ingredients.
4) Arrange the sliced scallop on the plate, centered with the citrus segment, then the sliced red radish and herbs, sprinkle with group (C) ingredients.
5) Drizzle with the citrus juice if you like a heavy flavor.
Remark:
You may use any herbs or crispy lettuce you like for the garnish on top.
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