Michelin star SCALLOPS CEVICHE at home | Fine Dining Recipe

scallops

🥗Healthier: shrimp

💰Cheaper: tilapia

Shrimp offers a similar texture and flavor, while tilapia is more budget-friendly.

Peel sweet apples, remove seeds, and chop into smaller pieces.

Melt a little butter in a pan and cook the apples on medium heat for around 5 minutes.

Add white wine and reduce it down, then add saffron and season with salt.

Cook until the apples are super soft, then blend into a smooth apple puree.

Transfer the apple puree into a plastic bottle and leave it to cool down.

Peel shallots and cut into nice rings, then separate the layers.

Mix shallot rings with a little bit of milk and let sit for 30 minutes to reduce strong taste.

After 30 minutes, dry the shallots on a paper towel.

Season plain flour with salt, coat the shallots in flour, and deep fry in hot oil until crispy.

Remove shallots from oil and dry on paper towel, seasoning with salt.

Place ham between two baking papers and press down, then bake at 180 degrees Celsius until crispy.

Squeeze juice from two lemons and two limes into a plastic box.

Chop one chili, remove seeds, and add to the lemon-lime juice mixture.

Mix in a little olive oil and salt to the marinade.

Cut each scallop into three pieces and marinate in the lemon-lime juice for around 30 minutes.

Use a melon baller to scoop balls from cucumbers, leaving the skin on for color, and marinate in lemon juice.

After 35 minutes, remove scallops and cucumbers from marinade and season with salt.

Start plating with marinated scallops, then add cucumber balls, dots of apple puree, and drops of green oil.

Add crispy shallot rings, crispy ham chips, and chilies on top of the scallops.

Finish with nasturtium leaves for garnish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens