Brûléed Scallop Ceviche Salad With White Pumpkin Vinaigrette

Recipe by Jehangir Mehta

Makes 2 servings

2 tablespoons Le Bon Magot® White Pumpkin and Almond Murabba
1 Thai green chili
1 teaspoon granary mustard
1 tablespoon sheep milk gouda cheese
6 tablespoons olive oil
2 tablespoons lemon juice
sea salt – to taste

6 large scallops (coral or roe removed), thoroughly washed and dried
1 tablespoon olive oil
1-2 teaspoons of white caster sugar or granulated sugar, to sprinkle and brulée
under ¼ pound of butterhead or Bibb lettuce – leaves washed
zest of ½ lemon, julienned
2 tablespoons of sliced, toasted almond
fennel fronds

Combine all the ingredients of the dressing in the blender and blend until it is a fine, thin purée. Put aside and rest while preparing the scallops and salad leaves.

Thinly slice (1/8 inch) or shave the scallops after all excess water has been removed and they are completely dry. Lightly brush each scallop slice with olive oil. Then, sprinkle a small amount of sugar on each slice and brulée the top. Set aside.

Dress the salad, ensuring that the leaves are evenly coated. Sprinkle with fennel frond, toasted almonds and divide into two equal portions. Add the scallops.

Sprinkle with a final flourish of fleur de sel.

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