Scallop, radish, peanut and lime Recipe

Begin by preparing the peanut sauce. Sweat 7 g chopped red chilli, 30 g fine diced white spring onion, 3 g green spring onion, and 15 g  ginger in a little oil until soft. Cool over ice, then thoroughly mix in  40 g chopped roasted peanuts, 10 g finely cut coriander stalks, 3 g chopped coriander leaves and the zest and juice of a lime. Set to one side until required

Carefully peel a small mooli (rettich) and slice it very finely using a mandoline, transferring the slices to a dish. Combine 175 ml water, 50 ml Chardonnay vinegar, 6 g sugar, 3 g rock salt, 10 g peanut oil, 2 g coriander seeds, 2 g white peppercorns and the zest and juice of a lime in a pan to form a pickling mixture, bringing it gently to the boil. Once boiling, remove from the heat and strain the mixture through a fine sieve directly over the slice mooli. Leave to cool until required

Preheat the oven to 180°C/gas mark 4

Cook the scallops just before serving. Add a dash of oil to a large frying pan and place over a high heat until hot, then season the scallops with flaky sea salt and place them in the pan presentation side down

Fry the scallops until golden, then turn over and transfer the pan to the preheated oven for 1 minute. Remove from the oven and finish with a generous squeeze of lemon juice 

To serve, arrange the cooked scallops between plates and top each scallop with a slice of pickled mooli and finely sliced radish. Add a small quenelle of peanut sauce next to each scallop and garnish with coriander cress

(Here the original recipe by Russell Bateman)

from simple food, looking good
Scallop, radish, peanut and lime Recipe