Chilled Diver Scallop
With cucumber chilli noodle and sun ice oyster lychee melon liquor
Ingredients
4 Diver scallops
4 Sun Ice oyster (large pacific variety)
1 cucumber peeled and seeded
4 lychees peeled (summer markets will have fresh, canned is a decent substitute)
1 thai chili seeded and finely chopped
1 tbsp of chopped cilantro
1 tbsp of chopped chive
1 lime juiced
1 tbsp of midori (melon liquor)
1 tsp rice vinegar
1 tsp soy sauce
grapeseed oil for frying
pinch of sugar
sea salt for plating
Method
In a bowl combine the cilantro, chive, lime juice, rice vinegar, soy sauce, sugar and midori. Whisk together and set aside
Shuck the oysters and strain their liquid into the first bowl. Wash and reserve the bottom of the shell. Chop the oysters into small pieces and add to the mixture as well. Chop the lychee and add as well. Place in fridge until needed
Heat a non stick sauté pan on high. Season the scallop with kosher salt and add enough oil to coat the hot pan. Sear the scallop till golden brown on both sides. Remove from the pan and place in the chilled oyster, lychee and herb mixture. Place in fridge for one hour.
Slice the cucumber lengthwise over a mandolin and then julienne the strips into a thin noodle. Place in a bowl and sprinkle with sugar and the chopped chili.
Plating
In the centre of the plate place a good amount of sea salt and rest an oyster shell on the salt. Twirl the cucumber noodles so they fit inside the shell. Place a scallop on top of the noodles and spoon the oyster, lychee mixture over top.
Serves 4
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