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A light and refreshing way to eat roe off King Scallops. The citrus from the lime cures the raw scallops. Great summer dish and looks great served in King Scallops shells.
INGREDIENTS
12 roe off King Scallops
Zest and juice of 1 Lime
1 tsp clear honey
Chilli oil
Sea salt
Fresh ground white or black pepper
1 tsp fish sauce
Handful mint leaves
10g shredded pickled ginger
1 tbsp olive oil
1 fresh red chilli
Handful Coriander
METHOD
- Zest both limes into a tupperware tub or bowl. Then squeeze the juice of both limes in.
- Add teaspoon or more of chilli oil, fish sauce, honey and olive oil.
- Finely chop the coriander and fresh chilli and add to the bowl. Shred the mint leaves and add in too.
- Slice the scallops and mix in with the marinade. Add salt and pepper. Leave in the marinade for at least 30 minutes before eating.
- This dish will keep well for a few days however is best made on the same day as eating it.
