Scallop sashimi with watermelon & feta dressing

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Preparation info

  • For

    4

    • Difficulty

      Easy

Appears in

Fusion: A Culinary Journey

Fusion

By Peter Gordon

Published 2010

  • About

This is a really wonderful summer’s dish. It is so simple that the ingredients need to be as near to perfect as you can get them. The watermelon needs to be sweet and chilled, the scallops as fresh as possible and the feta needs to be made as it should from ewe’s milk, not the awful cow’s milk varieties that occasionally pop up. The coral of the scallops really does make a difference here - the slight rich bitterness they have contrasts perfectly with the sweetness of the watermelon.

Ingredients

  • 4 large scallops, with coral attached (or 6-8 smaller scallops).
  • ¾ small watermelon
  • 30 ml (2 Tbsp) soy sauce
  • 30 ml (2 Tbsp) lemon juice
  • 50 g feta, cut into small dice
  • 15 ml (1 Tbsp) extra virgin olive oil
  • cress to garnish
  • 1 lemon, cut into wedges

Method

Clean the scallops, removing the tough muscle, which sits opposite the coral and looks like white gristle, if it’s still attached. Remove the coral and cut roughly into dice - you’ll need 1 Tablespoon worth in total. Slice each scallop into three discs of even thickness, place on kitchen paper on a chilled plate, cover with plastic wrap and place in the fridge.

Cut the rind and any white pith from the watermelon. Cut into 12 slices or wedges, removing as many pips as you can. Don’t butcher the melon in the process though - a few pips won’t hurt anyone.

Place in the fridge to chill down for 20 minutes.

Mix the soy and lemon juice together in a small bowl and add the scallop slices. Leave to marinate for just 20 seconds then remove them and drain.

To Serve

Lay a slice of watermelon on each plate, lay a scallop disc on top and repeat this until you have three slices of watermelon and the scallops are used up. Scatter the feta and coral on top. Sprinkle with a little flaky sea salt, drizzle with the olive oil, sprinkle with the cress and place a lemon wedge on each plate. Eat immediately.