- 5 pudgy scallops, spanking fresh
- 4" length of fresh ginger, peeled)
- 4 tblsp maldon sea salt flakes to cook or ‘cure’ scallops
- 1 chilli
- 1 large ripe avocado
- up to 1/2 cup of filtered cold water
- spot of lemon juice or cider vinegar
- Remove the ‘queen’ (orange roe) from the scallops. You may like to keep it for pan-frying with eggs or spread once grilled on sourdough with chopped dill. Don’t be put off by its appearance! Cut off the rough translucent beard however, attaching the queen to the scallop. This tastes gritty, so discard it.
- Slice each scallop across the circumference very thinly, into little discs. You should get about 3 slices per scallop depending on the size of course.
- Juice the ginger in a vegetable presser / juicer and pour over scallops. This effectively ‘cooks’ them due to the potency of ginger. Similar to citrus, only citrus is too harsh on scallops.
- Coat with Maldon salt flakes, and refrigerate for one hour.
- For the avocado cream, puree the avocado flesh, water, cider vinegar and seasoning together. You must use a hand-held electric blender as it thickens with the addition of water at high speed. Add more water and seasoning if desired. A smidgeon of lemon juice is necessary to prevent the avocado turning brown, but careful not to put too much. Easily done through excitement.
- Retrieve scallops from fridge and remove excess salt and ginger juice. Serve on an elongated plate sprinkled with finely sliced chilli and teeny bowls of avocado cream.