Raw Scallop, Scallop Floss, Jerusalem Artichoke Juice

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Preparation info

  • Difficulty

    Medium

  • Serves

    4

Appears in

Origin

By Ben Shewry

Published 2012

  • About

This dish makes a brief appearance on the menu at Attica as I choose to serve only hand-dived scallops, the harvest of which is limited to when the waters are clear and calm so they are, therefore, not available regularly. I have enormous respect for the divers who risk their lives to provide us with not only a more sustainable product but a better-tasting one as well. Dredging of shellfish is incredibly destructive to the ocean floor. It not only decimates the natural habitat of bottom-dwelling ocean species but it is also highly indiscriminate about which species of seafood that it targets. It’s akin to dragging a set of harrows across the seabed — it basically rips up anything in its wake, including clams, invertebrates and fish that live on the ocean floor.

Scallops too are often killed during the dredging process as they are brought up to the surface with a large amount of the sea-floor particles; such maltreatment considerably affects their flavour and texture. Hand-dived scallops, on the other hand, are often still alive when harvested and in much better condition, depending on how far they have travelled from the ocean to your plate. To ensure the best-tasting and more sustainable product, it’s best to buy scallops live in the shell and shuck them just before you need them.

To Finish

  • 6 hand-dived scallops in the shell, shucked and halved
  • sea salt flakes, to taste
  • few drops of grape seed oil
  • 10 g ( oz) wild sea lettuce, torn
  • ½ native finger lime, pearls removed
  • 8 dune spinach leaves

Lay the scallop slices on a tray and season very lightly with salt and the oil.

Place the scallop slices in the base of each bowl. Layer the kale boiled in seawater on next, then add the sea lettuce. Sprinkle over the finger lime pearls.

Warm the Jerusalem artichoke juice and add 60 ml (2 fl oz/¼ cup) to each bowl. Scatter the scallop floss and dune spinach leaves over the top.

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