SPECIAL DISH FOR A SPECIAL DAY

We love spring carnival time and love creating dishes to celebrate special milestones – one dish that is on our menu is our scallop ceviche. It is light and tasty – perfect if you are entertaining guests at your home – it will blow their minds.

SCALLOP CEVICHE Serves: 4

INGREDIENTS

GARNISHES: Micro coriander leaves or finely chopped coriander

SCALLOPS: 12 Hervey Bay scallops, out of shell Juice of 2-3 limes, strained

CORN SALSA: 1 corn cob, blanched 1 corn cob chargrilled with chilli butter ½ red capsicum, finely diced 1⁄4 red onion, finely diced – soak in water 1 tbsp honey

¼ bunch chives, finely diced juice of 1 lime AVOCADO PUREE: 1 avocado 1⁄2 1 tbsp olive oil

Juice of lime

A few drops of tabasco or sriracha sauce Salt and pepper

METHOD

Corn salsa – blanch one corn cob in a pot of boiling water for about five minutes, remove and cool.

Chargrill the other corn cob under a grill or over an open flame while brushing chilli butter until browned – allow to cool and then cut kernels off both cobs. Soak the finely diced red onion in water for up to five minutes to reduce its intensity then drain. Mix capsicum, onion, corn, chives, honey and lime together. Season with salt and pepper – taste and adjust if needed.

Avocado puree – add all ingredients to a blender. Puree until smooth. Season with more salt and tabasco to taste.

Scallops – squeeze lime juice, strain and set aside. Prior to plating, add the scallop slices to the lime juice and allow to marinate for four minutes.

Strain from juice and plate immediately with corn salsa, dollop on some avocado puree and finish with coriander.

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