Sort ingredients
tom1989
QR Code
Listen
Pdf
Mix all the ingredients for the cured fennel except for the fennel with some salt and 50g water. Whisk until the salt and sugar have dissolved. Add the diced fennel and leave to cure overnight
Blend the tomatoes with a pinch of salt. Line a bowl with a clean, dry tea towel and add the tomato mixture to the centre. Gather up and tie the ends of the towel so that the tomato pulp is sealed inside
Either hang the tomato pulp over the bowl and let it drip out naturally overnight or squeeze it by hand to produce a clear tomato consommé. Allowing the liquid to drip out overnight will produce the clearest liquid, but gently squeezing the tomato liquid out will work as well
Once the fennel is cured, remove the scallops from the shell. Clean the shells very thoroughly, as these will be used to serve the scallop tartare. Remove the scallop roe and set aside for another dish, then clean the scallop thoroughly
Dice the scallop meat and mix with the lime juice and a pinch of salt. Gently mix to combine and let cure in the fridge for 10-20 minutes, depending on your taste and the size of the dice
Spoon a little scallop tartare, cured fennel and cucumber in each scallop shell. Squeeze over some extra lime juice and pour in the tomato consommé. Eat straight away, garnished with edible flowers