Nothing says summer quite like enjoying a long lunch of fresh and tasty seafood. These Scallop Ceviche with Parsley & Lime Dressing and Lemon Salted Scallops with Champagne Vinegar recipes take classic scallops to the next level.
Scallop Ceviche with Parsley & Lime Dressing and Lemon Salted Scallops with Champagne Vinegar
Scallop Ceviche with Parsley & Lime Dressing Recipe (Left)
Serves 6
- 12 sashimi-grade scallops on the half shell
- 1 tbsp lime juice, plus 2 tbsp extra
- 1 long green chilli, seeded and finely chopped
- 1⁄4 cup parsley leaves, picked and finely chopped
- 1 tsp finely grated lime zest
- 1 small shallot, finely chopped
- 1 tbsp extra-virgin olive oil
- 1 small nashi pear, finely chopped
- Crispy shallots, to serve
- Micro purple shiso, to serve
How to make our Scallop Ceviche with Parsley & Lime Dressing Recipe
1. Remove the scallops from their shells, place on a large plate and drizzle with the lime juice, then refrigerate for 15 minutes. Meanwhile, to make the parsley & lime dressing, place the chilli, parsley, lime zest, extra lime juice, shallot and oil into a small bowl. Season well with salt and pepper and mix to combine.
2. Clean the scallop shells. Place the scallops back on the shells, and then top with the parsley & lime dressing and chopped nashi pear. Top with the crispy shallots and shiso. Sprinkle with pepper and serve immediately.
Lemon Salted Scallops with Champagne Vinegar Dressing Recipe (Right)
Serves 6
- 12 sashimi-grade scallops on the half shell
- 1 tsp sea salt
- 1 tsp finely grated lemon zest
- 1 tsp lemon juice
- 3 heirloom tomatoes, seeded and finely chopped
- 2 tbsp champagne vinegar
- 1⁄2 vanilla bean, seeds scraped
- 1 tbsp extra-virgin olive oil, plus extra to serve
- Baby basil leaves, to serve
How to make our Lemon Salted Scallops with Champagne Vinegar Dressing Recipe:
1. Remove the scallops from their shells, and place on a plate. Place the salt, lemon zest and juice in a bowl and mix to combine. Brush over the scallops. Refrigerate for 15 minutes.
2. Meanwhile, to make the champagne vinegar dressing, place the tomatoes, champagne vinegar, vanilla seeds and oil in a small bowl. Season well with salt and pepper and mix to combine.
3. Clean the scallop shells. Place the scallops back on the shells, and top with the champagne vinegar dressing. Sprinkle with pepper and baby basil leaves and drizzle with the extra oil to serve.
