Scallop with strawberry sauce vierge
- medium
- 4
- 30 minutes
This light scallop appetiser from Andy Beynon has delicate pieces of scallop interlaced with crunchy slices of radish. On the side is a sweet, tangy strawberry sauce vierge, which would also be delicious with other seafood.
Ingredients
Metric
Imperial
- 400g of ripe tomatoes
- 300g of strawberries, 100g diced, 200g halved
- 2 radishes
- 1 pinch of sea purslane
- 4 large scallops
- 1 shallot, finely diced
- 30g of chervil, chopped
- 1 small tin of anchovies
- 1 preserved lemon, diced
Equipment
- Muslin cloth
Method
To make the tomato essence, cut the tomatoes into four, place into a blender and pulse until chunky. Hang the tomatoes in a muslin cloth and place a bowl underneath to extract the juice. Set aside
- 400g of ripe tomatoes
Blend the 200g halved strawberries into a purée in a blender, and then pass the purée through a sieve
- 300g of strawberries, 100g diced, 200g halved
Slice the radishes into thin rounds on a mandolin, and then place into ice water. Place the sea purslane in a separate bowl of ice water
- 2 radishes
- 1 pinch of sea purslane
Slice the scallops in half lengthways
Mix the strawberry purée and tomato juice with the shallots, chervil, anchovies, preserved lemon and diced strawberries
- 1 shallot, finely diced
- 30g of chervil, chopped
- 1 small tin of anchovies
- 1 preserved lemon, diced
Serve the scallop interlaced with the chilled radish slices, and garnish with some of the picked sea purslane leaves. Serve the strawberry sauce vierge on the side
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