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Scallop, Almond, Gooseberry and Sorrel

An elegant ceviche-style scallop salad featuring sorrel emulsion, pickled fennel, fresh gooseberries, and green almonds.

SeafoodSummerScallopsElegantCeviche
Estimated Nutrition
Calories
646.1
kcal / serving
2584.2 kcal total
Carbs
28.1g
per serving
112.5 g total
Fat
58g
per serving
232.1 g total
Protein
14.6g
per serving
58.4 g total
Cook Time
250
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients
70
g
Sugar
CondimentsSauces
30
g
Balsamic Vinegar
lemon or white
Fruits
1
piece
Lemon
zest only
90
ml
Lemon Juice
approx 6 tbsp
1
punnet
Gooseberries
green, trimmed and halved
1
punnet
Gooseberries
red, trimmed and halved
Liquids
50
ml
Aniseed Liqueur
such as Pernod
NutsSeeds
1
pinch
Sea Salt
flaked, for seasoning
2
piece
Star Anise
5
sprig
Thyme
4
sprig
Tarragon
2
piece
Bay Leaves
12
piece
Almonds
large, green
OilsFats
220
ml
Rapeseed Oil
for emulsion
40
ml
Rapeseed Oil
for pickling
Seafood
4
piece
Scallops
extra-large, in the shell, roes reserved
Vegetables
140
g
Sorrel
large common leaves, stalks discarded
2
piece
Fennel
bulbs
1
handful
Nasturtium
leaves, to garnish
1
handful
Fennel Tops
to garnish

Method

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