Scallop cured in elderflower with green strawberry

by Josh Eggleton
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10
20 minutes

Ingredients

Scallops

  • 5 scallops, small and diver-caught, cleaned
  • 2 tbsp of champagne vinegar
  • 8 tbsp of rapeseed oil
  • sea salt

Green strawberries

  • 5 green strawberries, small
  • 2 tbsp of elderflower cordial

Garnish

  • chive flowers
  • elderflower, if available
  • marigold flowers

Method

1
Ensuring the scallops are very firm, slice each into 3 or 4 discs and set aside. Prepare the dressing for the scallops by whisking together the vinegar and rapeseed oil and season lightly with sea salt
  • 5 scallops, small and diver-caught, cleaned
  • 2 tbsp of champagne vinegar
  • 8 tbsp of rapeseed oil
  • sea salt
2
Slice each strawberry in half lengthways and make very thin slices from the cut-sides – you will need 10 in total. Combine with the elderflower cordial in a bowl and allow them to sit and marinate for 15–20 minutes. Finely dice the leftover strawberry
  • 5 green strawberries, small
  • 2 tbsp of elderflower cordial
3
15 minutes before you're ready to serve, clean the scallop shells and set aside. Lightly season the sliced scallops with sea salt and leave to stand for 5 minutes
4
When ready, toss the scallops in the dressing and allow to stand for another 5 minutes. Arrange the shells on a large tray or plate with rock salt or small stones to keep them steady
5
Arrange the slices of scallop in each shell and drizzle over a little dressing. Lay sliced and diced strawberries on top, then finish with the edible flowers. Serve immediately
  • chive flowers
  • elderflower, if available
  • marigold flowers