By Chef Vish Mayekar
Read our Q&A with Vish here.
- Fresh Scallops in Shell – 4 pieces
- 1 Cucumber –
- 2 Orange
- 1 Lemon –
- Basil Oil/ Herb Oil – Optional
- Calabrian Chili Oil – optional
- 1 Cantaloupe
- 1 Poblano Peppers or Jalapenos
- 1 Peaches / Nectarine
- 20ml Olive oil
- 10g sugar
- Maldon Salt / Fleur de Sel
- Summer Herbs of choice – For garnish
Clean the scallops and keep them covered in the fridge. Wash the dome side of the shell (not the base flat side) & set aside for presentation.
Cut the peach, cucumber and 1/2 the poblano peppers in fine brunoise and set aside.
Clean the cantaloupe and in a blender blend it with juice of one lemon, one orange, 1/2 poblano pepper, sugar, pinch of salt and pepper. Set aside in the fridge. (This will be the marinade for the scallops)
Cut segments from the other orange and halve the segments.
With a sharp knife cut the scallops into half and then slice them length wide or cut them into thin slivers or cubes – whichever is preferred.
Place one scallop each in one shell. Add the cantaloupe marinade liquid, Olive oil, maldon salt and fresh cracked pepper. Let the scallops marinate for 2-3 minutes – preferably the shells sitting on ice or in the cooler.
Top with the chopped peaches, pepper, and cucumber. Add the orange segments.
Drizzle basil oil and calabrian chilli oil.
Garnish with the herbs of choice and serve right away.
Enjoy the whole dish with all the ingredients being as cold as possible.
Photo Credit: Aditya Pawar