Yuzu-marinated scallops with kumquats and prosciutto

4
30 minutes

Ingredients

Scallops

  • 8 scallops, sliced into thin rounds

Yuzu and ginger dressing

  • 100ml of yuzu juice
  • 25g of fresh ginger, peeled and finely chopped
  • 100ml of extra virgin olive oil
  • salt
  • freshly ground black pepper

Prosciutto crisps

  • 100g of prosciutto, thinly sliced

Crispy quinoa

  • 100g of quinoa
  • oil, for frying

To serve

  • 8 kumquats, sliced into thin rounds
  • 20 celery leaves
  • 4 sprigs of dill
  • 1 tsp extra virgin olive oil
  • salt
  • freshly ground black pepper

Method

1
Preheat the oven to 180°C/gas mark 4
2
Lay out the slices of prosciutto on a baking tray then bake in the oven for 10–15 minutes until crispy. Transfer to a wire rack to cool
3
Add a good dash of oil to a frying pan and place over a medium-high heat. When the oil is hot, add the quinoa and shallow-fry until the grains are crisp. Strain from the oil on to kitchen paper to drain any excess oil as they cool
4
To make the yuzu and ginger dressing, place the yuzu juice in a bowl and slowly whisk in the extra virgin olive oil. Stir through the chopped ginger and season with salt and pepper to taste
5
When ready to serve, add the scallops to the yuzu dressing and toss to coat. Drain any excess dressing then position slices of the crispy prosciutto, scallops and kumquats across 4 serving plates
6
Dress the celery leaves and dill sprigs in a little olive oil and season with salt and pepper. Divide the dressed leaves between the plates then scatter over the crispy quinoa to serve