This is a wonderful way to enjoy the sweet natural flavour of fresh scallops. Always use really fresh scallops when eating them raw. When buying them at the market I ask to smell them — the aroma should be neutral and slightly sweet, not strong or fishy.
Pomegranates are readily available through summer and add a lovely texture and sweetness to this dish. To remove the seeds, cut fruit in half and holding cut side down, hit the skin with a wooden spoon firmly to knock them out.
|3 Tbsp||White wine vinegar|
|½ cup||Cauliflower, small cut "tips" only|
|300 g||Scallops, fresh, roe removed, trimmed and cleaned (Main)|
|2 Tbsp||Chives, finely sliced|
|¼ cup||Pomegranate seeds|
|2 Tbsp||Lemon juice|
|2 Tbsp||Olive oil|
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- Boil vinegar, water and sugar. Remove from heat, add cauliflower and allow to cool. Store in the fridge until needed.
- Slice chilled scallops horizontally into halves or thirds depending on thickness and arrange on a platter (the roe may be served raw too if you enjoy its stronger flavour).
- Decorate with pickled cauliflower, chives and pomegranate seeds. Season with salt, pepper, lemon juice and a drizzle of olive oil. Serve immediately.