Raw scallop with anchovies and green chilli
Chris Simpson of Restaurant Nathan Outlaw shares his recipe for raw scallop with anchovies and green chilli
A dry, whistle-clean white will shine with this adventurous raw scallop dish from Chris Simpson of Restaurant Nathan Outlaw
www.nathan-outlaw.com
Serves 4
- Hand-dived scallops 6, meat removed and cleaned
- Onions 4, diced
- Rapeseed oil 1 tsp
- Water 1.5l
- Salt to season
- Green chilli 1/4, deseeded and finely sliced
- Anchovies 2, sliced
- Fresh lemon juice 2 tsp
- Wrap the scallop meat tightly in clingfilm and freeze for 4 days to kill any parasites and bacteria.
- To make the onion stock, fry the onions in a little rapeseed oil in a hot pan until brown. Add a splash of water to deglaze the bottom of the pan and continue to
cook until deep golden brown. - Add the remaining water and bring to the boil. Gently simmer for 20 minutes.
- Pass the stock through a sieve and reduce until you have 100ml of liquid, season with salt and allow to cool.
- Once defrosted, slice the scallops in half and place 3 halves in each bowl with a few slices of green chilli and anchovy on each.
- Add the lemon juice to the onion stock and mix. Pour 1-2 tbsp to the side of the scallops, enough to create a shallow pool under them. Serve immediately.
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You will need
- Hand-dived scallops 6, meat removed and cleaned
- Onions 4, diced
- Rapeseed oil 1 tsp
- Water 1.5l
- Salt to season
- Green chilli 1/4, deseeded and finely sliced
- Anchovies 2, sliced
- Fresh lemon juice 2 tsp
Method
- Wrap the scallop meat tightly in clingfilm and freeze for 4 days to kill any parasites and bacteria.
- To make the onion stock, fry the onions in a little rapeseed oil in a hot pan until brown. Add a splash of water to deglaze the bottom of the pan and continue to
cook until deep golden brown. - Add the remaining water and bring to the boil. Gently simmer for 20 minutes.
- Pass the stock through a sieve and reduce until you have 100ml of liquid, season with salt and allow to cool.
- Once defrosted, slice the scallops in half and place 3 halves in each bowl with a few slices of green chilli and anchovy on each.
- Add the lemon juice to the onion stock and mix. Pour 1-2 tbsp to the side of the scallops, enough to create a shallow pool under them. Serve immediately.
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