Scallops with chicory + lemongrass

Scallops with chicory + lemongrass

By
From
Poke
Serves
4
Photographer
Matt Russell

Scallops are delicious served raw, especially when dressed with delicately fragranced lemongrass oil. This makes an impressive starter, while the pineapple relish on its own can be used to spice up plenty of other vegetarian and fish dishes.

Ingredients

Quantity Ingredient

Chicory

Quantity Ingredient
1 white chicory leaves, separated
1 teaspoon olive oil
1 teaspoon salt

Spicy Pineapple Relish

Quantity Ingredient
50g pineapple flesh, diced into 3 mm cubes
1/4 bird’s eye chilli, minced
3 fresh mint leaves, finely shredded
1 tablespoon olive oil
squeeze of lemon juice

Scallops

Quantity Ingredient
4 fresh scallops, leaned, roe removed and diced in to 3 mm cubes
Lemongrass + kaffir lime leaf oil

Method

  1. Preheat the oven to 180°C.
  2. Begin by roasting the chicory leaves for 10 minutes. Once roasted, remove from the oven and rub with a little oil and salt and dice into 3 mm cubes. Set aside.
  3. For the pineapple relish, mix together all the ingredients in a bowl, then keep in the fridge until ready to serve. This will keep for up to 3 days.
  4. When ready to serve, mix the roasted chicory and the scallops in a bowl and season with salt. Put a small pile on a plate and drizzle over the oil. Serve with the spicy pineapple relish.
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