Raw scallops, three sauces and black lemon


First published in 2016
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Raw scallops

  • 4 scallops, finely sliced
  • Maldon salt

Tomato cream

  • 250g of cherry tomatoes
  • extra virgin olive oil
  • salt
  • pepper

Milk mayonnaise

  • 100g of milk
  • 200g of rapeseed oil

Miso mayonnaise

  • 1 tbsp of mayonnaise
  • 1 tsp miso paste

To serve

Preheat the oven to 140°C/gas mark 1
Begin by preparing the tomato cream. Slice the tomatoes in half and arrange across a baking tray. Transfer to the oven and bake for 1 hour to dry out
Meanwhile, make the milk mayonnaise. Whisk together the milk and oil until emulsified, then pour into a piping bag and chill in the fridge until ready to serve
For the miso mayonnaise, combine the miso paste with the mayonnaise in a small bowl and mix well until thoroughly incorporated. Transfer to a piping bag and chill until required
Once the tomatoes have dried out, remove them from the oven and blitz in a blender until smooth. Season to taste with salt, pepper and a good drizzle of olive oil, then pulse again briefly to fully combine. Pass through a fine sieve and set aside
Place a frying pan over a medium heat and add a dash of oil. Lightly fry the bread slices until crisp and golden, then leave to cool and drain on a sheet of kitchen paper. Before serving, break into smaller pieces
Using a sharp knife, cut the scallops into very thin slices – the scallop slices should be thin enough to appear translucent
To serve, spoon circles of the tomato cream across the plate and cover with slices of scallop. Pipe over dots of the miso and milk mayonnaises across the top, garnishing with fennel fronds and edible flowers. Scatter a few pieces of crisp bread across the plate and sprinkle over some black lemon powder to serve
First published in 2016
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