For Cooks

Roy's Recipes Chef’s Table


Preparation 30 mins

Cooking 5 mins

Serves 4

Scallop Ceviche


•  Twelve Hand Dived Scallops
•  4 tbsp of Yuzu
•  4 tbsp of Lemon Juice
•  2 Red Chillies Finely Chopped
•  2 Pomegranate with Fruit Removed
•  Micro Coriander
•  Salt
•  Olive Salt (see Squid Recipe)

Preparation method

To Prepare the Scallops
1.  Remove from Shell.
2.  Remove white Scallop meat from roe.
3.  Wash well and slice in half making small discs.

•  Salt the Scallops for 10 minutes and then rinse and pat dry.
•  Mix the Yuzu and Lemon juice together and marinate the scallops on it for 5 minutes.
•  Place scallops in the centre of the plate in a tight circle.
•  Sprinkle the pomegranate and the chilli over the scallops
•  Add a little marinate juice over the scallops
•  Garnish with micro coriander and olive salt

Serving Suggestions

Copyright © ForCooks 2014
ForCooks Limited. Registered office 7-8 Burdon Drive, North West Industrial Estate, Peterlee, Co. Durham SR8 2JH, Registered in England.
Company registration number 9876543VAT no. GB123456789