Lime Marinated Scallops, Avocado Purée and Crème Fraiche

Fri, 10 February 2017

Serves 4 approx.

Ingredients:

8 large size scallops

Juice of 6 limes and zest of 1 lime

3 shallots finely chopped

50 g coriander leaf, roughly chopped

1 stalk of lemongrass, crushed

1 red chilli, deseeded and finely chopped

Pinch sugar

¼ litre crème fraiche

24 very finely sliced and deep fried potato crisps

2 avocados

Cayenne pepper, sea salt

100 mls virgin olive oil

Avocado Purée:

Peel avocado, scrape inside the skin for green pigment (helps keep purée green) and purée in a blender with juice ½ lime, 2 tablespoons of crème fraiche, pinch of salt and cayenne pepper.

Marinade:

Squeeze the limes and add the chilli, shallots, coriander, crushed lemongrass, olive oil and sugar.

To Prepare: 

Slice the scallop across into 3 individual thin slices and leave in the marinade for 1 ½ hours.

Assembly:

Place 6 dots of crème fraiche on each plate and place a piece of scallop on top, season with sea salt and place a crisp on each. Garnish with a quenelle of avocado, a little of the lime marinade and coriander.