Raw Scallop Salad with Citrus & Chilli Dressing, Pistachios & Nasturtium Flowers Recipe
by Emily Scott
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20 minutes prep time
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Easy
Raw can sometimes feel intimidating, but once you have made this a couple of times you will find it becomes part of your repertoire to dazzle guests. Very simply, just ensure you are sourcing and buying your scallops from a fishmonger you trust.
Credit: Home Shores by Emily Scott (Quadrille, £30), Photography © Matt Russell
Ingredients for the raw scallop salad with citrus & chilli dressing, pistachios & nasturium flowers Serves: 4
- 8 prepared scallops (roe removed)
- 1 teaspoon Dijon mustard
- zest and juice of 1 lemon
- 1 teaspoon dried chilli (hot pepper) flakes
- 2 tablespoons good olive oil
- 2 tablespoons shelled pistachios, crushed
- 5g tarragon leaves
- handful of mixed-colour nasturtium flowers
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sea salt
Method for raw scallop salad with citrus & chilli dressing, pistachios & nasturium flowers
- Pat the scallops dry and slice horizontally into 5 mm (1⁄4 in) rounds. Place the sliced scallops flat on serving plates.
- In a bowl, combine the mustard, lemon zest and juice, chilli flakes and olive oil.
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Season with salt and combine well. Spoon the dressing over the scallop slices and top with crushed pistachios, tarragon leaves and nasturtium flowers.
About the author
Emily Scott is a chef, restaurateur and the author of Sea & Shore and Time & Tide. Emily works and collaborates with different brands alongside writing her best-selling Substack Shore to Shore each week. Emily is executive consultant chef to Calypso Grill in the Cayman Islands. In 2021 Emily curated a dinner for royalty and world leaders at the G7 summit in Cornwall.
