If you’re looking for something different to try for a dinner party, how about giving ceviche of scallops a go and use our Bacchus white wine as an ingredient in the dish, as well as to serve with it.
Scallops are still in season in the UK in April, so this might be a great addition to your Easter feasting plans too.
Remember to take care when eating seafood and to buy your ingredients from a reputable shop. Always seek specialist advice from an experience fishmonger.
Serves four people
Ingredients
8 fresh scallops cleaned
200ml olive oil
25ml of our Bacchus white wine, also serve the dish with a glass
50ml vermouth
Juice and zest of 1 lime
Juice and zest of ½ lemon
1 shallot peeled and sliced
1 clove of garlic peeled sliced.
Micro herbs
Coriander, pea shoots or similar, parsley
Herb oil
1 bunch of coriander
300ml olive oil
Method
Herb oil
Wash thoroughly the coriander and dry on a cloth. Bring to the boil a pan of salted water and blanch the coriander for one minute and place into ice cold water until cold. Drain the coriander and squeeze out excess water pat dry.
Place the blanched coriander into a food processor with the oil and blend for three-four minutes until the oil is bright green. Leave the oil to infuse for five minutes.
Have a piece of cheese cloth and double it over. Place the cheese cloth under cold water until soaked, wring out the cloth. Place cloth into a fine sieve, make sure the cloth is double thickness.
This will stop any sediment from the herbs straining through. Pour the oil into the cloth and leave to strain naturally. Once strained pour into a jar and chill.
For the marinade
Place the olive oil, wine, vermouth, lemon and lime juice into a mixing bowl and whisk together, add the garlic and shallot, season with salt and pepper. Leave at room temperature for at least one hour.
For the scallops
Slice the scallops into four-six rounds depending on the size of the scallops.
Season the scallops and place into the marinade for 10 minutes. The scallops will start to turn white once ready.
Gently strain the scallops from the marinade and place onto a plate to drain. Check the seasoning and plate up the scallops. Spoon over a little of the ceviche marinade. Mix a selection of the herbs; season and place on top of the scallops, drizzle over the salad and scallops some of the coriander oil and serve.