Yuzu-Marinated Scallops Recipe
A stunning scallop ceviche recipe, this scallop starter has plenty of zingy flavour from yuzu and ginger, and added texture from crispy prosciutto and quinoa.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.greatbritishchefs.com.
Cooking tools:
- Chef's knife
- Cutting board
- Saucepan
- Fine-mesh sieve
- Skillet
- Mixing bowl
- Whisk
- Microplane
- Measuring spoon
- Spoon
- Paper towel
- Plate
- Stove
Ingredients
- 8 scallops, sliced into thin rounds
- 100ml of yuzu juice
- 25g of fresh ginger, peeled and finely chopped
- 100ml of extra virgin olive oil
- salt
- freshly ground black pepper
- 100g of prosciutto, thinly sliced
- 100g of quinoa
- oil, for frying
- 8 kumquats, sliced into thin rounds
- 20 celery leaves
- 4 sprigs of dill
- 1 tsp extra virgin olive oil
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