Scallops, Radish, Peanut and Lime Recipe - Great British Chefs

Ingredients

• 12 large hand dived scallops
• 3 French breakfast radishes, finely sliced
• 1 handful of coriander cress
• oil
• salt
• 1 lemon
• 40g of roasted peanuts, chopped
• 30g of spring onions, white only, brunoise or fine dice
• 7g of red chillies, peeled and brunoise
• 15g of fresh ginger, brunoise or fine dice
• 10g of coriander stalks, finely cut
• 3g of coriander leaves, chopped
• 3g of spring onions, green only
• 1 lime, zest and juice
• 1 mooli, small
• 175ml of water
• 50ml of Chardonnay vinegar
• 6g of sugar
• 3g of rock salt
• 10g of peanut oil
• 2g of coriander seeds
• 2g of white peppercorns