This dish came about as I managed to order some ice plant and wanted to try it in a light seafood dish. The flavours were inspired by a dish by chef Zsolt Zakarrecipe from Lobster in Dublin. It was light, refreshing and the perfect quick entree. The original recipe can be found in the link here.
Difficulty: Easy
Time: 30 minutes
Serves: 2
Ingredients
Scallop Crudo
- 6 large sashimi grade scallops
- 2 tbsp lime juice
- salt
Dill Oil
- 3 tbsp fresh dill
- 4 tbsp grapeseed oil
- salt
Fennel Salad
- 1 cup fennel thinly sliced with mandolin
- 1 tbsp lemon juice
- salt
Other
- 4 tbp ponzu dressing
- lemon myrtle powder
- fennel frond
- ice plant
Method
1. Make the dill oil by soaking it in boiling hot water for 30 seconds, transfer to a bowl of cold water and dry with kitchen paper towel. Add it to a spice blender with oil and blitz until well blended. Pass it through filter paper to extract the oil and set aside.
2. Make the fennel salad by add it to a bowl with the lemon juice and season with salt. Mix well and set aside.
3. Slice the scallops into 3 slices horizontally. Mix with lime juice and season with salt. Let it sit for 1 minute.
4. To assemble, arrange the scallops on a plate. Dress it with 2 tablespoon of ponzu dressing. Sprinkle the scallops with lemon myrtle powder. Place the fennel salad and ice plant on top and finish with dill oil around the scallops.
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