Name: Scallop crudo with crisp ginger and pomegranate
Prep time: 15 min
Total time: 15 min
Yield: 4 - 6
Ingredients: 60 ml (¼ cup) freshly squeezed orange juice; 1 tsp fish sauce; 1 tbsp Sherry vinegar; Arils from 1 pomegranate; 60 ml (¼ cup) vegetable oil; 40 gm ginger, peeled; 16 large sashimi-grade scallops, roe removed, thickly sliced (see note); 200 gm baby cucumbers, thinly sliced; Toasted mini baguettes, chilli threads and micro lemon balm, to serve

A delicate balance of flavours to start a feast; sweet scallops are served cold, with crisp ginger and a refreshing pomegranate dressing.

Ingredients

60 ml (¼ cup) freshly squeezed orange juice

1 tsp fish sauce

1 tbsp Sherry vinegar

Arils from 1 pomegranate

60 ml (¼ cup) vegetable oil

40 gm ginger, peeled

16 large sashimi-grade scallops, roe removed, thickly sliced (see note)

200 gm baby cucumbers, thinly sliced

Toasted mini baguettes, chilli threads and micro lemon balm, to serve

Method

1.Combine orange juice, fish sauce, vinegar and half of the pomegranate arils in a small bowl, gently crushing pomegranate to release juices. Refrigerate until ready to serve.

2.Heat vegetable oil in a small frying pan over high heat. Thinly slice ginger on a mandolin and cut into 2mm thick matchsticks. Place on paper towel and press dry. In two batches, fry ginger until crisp and golden (30 seconds). Drain on paper towel and repeat.

3.To serve, strain pomegranate arils from dressing; arrange scallops and cucumber on small plates and top with ginger, chilli threads and remaining pomegranate. Drizzle over dressing and scatter with lemon balm. Serve with toasted baguette to the side.

Make sure to use sashimi-grade scallops in this dish. Keep all bowls on ice before serving to keep the seafood cold. Dress the scallops just before serving as the acid in the dressing will start to cook the scallop meat.

Drink suggestion: 2020 Badenhorst ‘Secateurs’ Chenin Blanc, Swartland, South Africa

Notes