Pickled scallops and radishes

10 | 10 - Edition Johann Lafer


Stir together the sea salt, sugar, olive oil, lime zest and coriander. Remove the scallops from their shells, clean, rinse under running water, dry and halve. Place on a baking tray and coat in the marinade. Cover and place in the fridge to marinate for 30 minutes. Clean, wash and slice the radishes. Melt the cane sugar in a frying pan. Add the cranberries together with the plum wine they are soaked in plus the chilli and bring to the boil. Pour in the white wine vinegar and simmer the stock for 5 – 8 minutes. Add the radishes, mix through and season to taste with salt, pepper and chilli. Rinse the lettuce, spin dry and marinate with a vinaigrette made from balsamico, honey, olive oil, salt and pepper. Serve on plates with the sliced radishes and scallops.

  • 1
  • 2

Serves 4:

  • 2 tbsp coarse sea salt
  • 1 tbsp sugar
  • 3 tbsp olive oil
  • Zest of 2 unwaxed limes
  • 1 tbsp chopped coriander leaves
  • 8 fresh scallops (in their shells)
  • 2 bunches radishes
  • 30 g cane sugar
  • 30 g dried cranberries soaked in 250 ml plum wine
  • 1 small chilli pepper, cut into thin strips
  • 25 ml white wine vinegar
  • Ground salt, pepper and chilli
  • 100 g mixed lettuce or radish leaves
  • 2 tbsp balsamico bianco
  • 1 tsp honey
  • 4 tbsp olive oil

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