Scallop sashimi with watermelon & feta dressing


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Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

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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.