Yuzu-marinated scallops with kumquats and prosciutto
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This beautiful raw scallop recipe from Celebrity Cruises chef Cornelius Gallagher is a vibrant take on a scallop ceviche, incorporating lots of interesting flavours and textures. The succulent scallops are dressed in zingy yuzu and ginger, while the orange kumquats add a burst of colour and the crisp proscuitto and quinoa add a little savoury crunch.
First published in 2016
Ingredients
Metric
Imperial
Scallops
- 8 scallops, sliced into thin rounds
Yuzu and ginger dressing
- 100ml of yuzu juice
- 25g of fresh ginger, peeled and finely chopped
- 100ml of extra virgin olive oil
- salt
- freshly ground black pepper
Prosciutto crisps
- 100g of prosciutto, thinly sliced
Crispy quinoa
- 100g of quinoa
- oil, for frying
To serve
- 8 kumquats, sliced into thin rounds
- 20 celery leaves
- 4 sprigs of dill
- 1 tsp extra virgin olive oil
- salt
- freshly ground black pepper
SAVE RECIPE
Method
1
Preheat the oven to 180°C/gas mark 4
2
Lay out the slices of prosciutto on a baking tray then bake in the oven for 10–15 minutes until crispy. Transfer to a wire rack to cool
3
Add a good dash of oil to a frying pan and place over a medium-high heat. When the oil is hot, add the quinoa and shallow-fry until the grains are crisp. Strain from the oil on to kitchen paper to drain any excess oil as they cool
4
To make the yuzu and ginger dressing, place the yuzu juice in a bowl and slowly whisk in the extra virgin olive oil. Stir through the chopped ginger and season with salt and pepper to taste
5
When ready to serve, add the scallops to the yuzu dressing and toss to coat. Drain any excess dressing then position slices of the crispy prosciutto, scallops and kumquats across 4 serving plates
6
Dress the celery leaves and dill sprigs in a little olive oil and season with salt and pepper. Divide the dressed leaves between the plates then scatter over the crispy quinoa to serve
First published in 2016
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