RAW SCALLOP WITH PICKLED SWEET GINGER

INGREDIENTS

     +    
Pickled Sweet Ginger

100g fresh young ginger

1 red radish to colour the ginger a little

15g Maldon salt

200ml rice vinegar

100g granulated sugar

Method

     +    
Pickled Sweet Ginger

Peel the ginger and slice very thinly on a mandolin approx. 0.1mm thick. Mix the salt with the ginger and leaving aside for 30 minutes.

Combine the vinegar and sugar in a pan and bring to a boil. Place the radish into a take away container, add the ginger on top and pack tightly. Pour the brine over the ginger, filling to within 1cm of the top. Remove any air bubbles and top up with more pickling brine if needed. Leave to cool then place into the fridge to age for at least 1-2 weeks.

     +    
Assembly

1 x fresh raw scallop

1 x fresh yuzu

Olive oil

Slice the scallop thinly and season with Maldon salt and olive oil. Add a little fresh Yuzu, ginger and a little of the ginger juice.

RAW SCALLOP WITH PICKLED SWEET GINGER

INGREDIENTS

   +  &nbsp
Pickled Sweet Ginger

100g fresh young ginger

1 red radish to colour the ginger a little

15g Maldon salt

200ml rice vinegar

100g granulated sugar

Method

   +   
Pickled Sweet Ginger

Peel the ginger and slice very thinly on a mandolin approx. 0.1mm thick. Mix the salt with the ginger and leaving aside for 30 minutes.

Combine the vinegar and sugar in a pan and bring to a boil. Place the radish into a take away container, add the ginger on top and pack tightly. Pour the brine over the ginger, filling to within 1cm of the top. Remove any air bubbles and top up with more pickling brine if needed. Leave to cool then place into the fridge to age for at least 1-2 weeks.

   +   
Assembly

1 x fresh raw scallop

1 x fresh yuzu

Olive oil

Slice the scallop thinly and season with Maldon salt and olive oil. Add a little fresh Yuzu, ginger and a little of the ginger juice.

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