Isle of Mull hand dived scallops

Name: Isle of Mull hand dived scallops (Celery, coriander, lime, jalapeno)
Yield: Makes 4
Ingredients: 8 g jalapenos, chopped with seeds; 1 bunch coriander; Maldon salt; Olive oil; 500 ml water; 8 Isle of Mull hand dived scallops; 4 limes - zest & juice; 4 limes - zest & juice; Lime zest; Coriander cress; Fennel flowers; Cornflowers; 25 ml lemon juice; 2 leaves gelatine, soaked; 50 g glucose; 4 g xanthan gum; 400 ml celery juice; 1 lime - juiced & zested; 1 lime - juiced & zested

Celery, coriander, lime, jalapeno

Preparation info

Makes
4

Difficulty
Medium

Appears in

Pied à Terre

By Asimakis Chaniotis and David Moore

Published 2021

About

Ingredients

Celery fumé

400 ml celery juice
1 lime - juiced & zested
25

Starter
Pescatarian
Gluten-free

Method

Celery fumé

Mix celery, lime and lemon juices. Melt the gelatine with a little juice and glucose. Add to the juices and sieve. Then blend in the xanthan. Once blended, pour into an espuma gun (double charge) and chill for 3 hours minimum.

Scallops

Wash scallops in iced water, slice each scallop against t