Ingredients
18 Large Canadian Scallops (Roe off - ie. just the white bit.)
2 Lebenese Cucumbers, seeded and finely chopped.
1/2 cup Mint leaves chopped.
50ml Extra Virgin Olive Oil.
30ml Thai Sweet Chilli sauce.
6 slices Sweet Potato sliced 2-3ml thick with a diamater of about 3-4 inches.
6 scant tablespoons Japanese Mayonaise (1 tablespoon/ serve)
6 teaspoons Black or Red Lumpfish Caviar (1 teaspoon/ serve.)
Juice of 1 Lime.
Preparation
(1) Wash & cut sweet potatoe. Dry with paper towel & season with salt. (2) Cut Cucumber in half longways and scoop out seeds. (3) Cut Cucumber ‘skin’ into long strips 2-3ml wide. Dice. (4) Chop mint and add to Cucumber. (5) Add Sweet Chili sauce to cucumber/mint. (6) Add lime luice Mix and put aside. (7) Shallow fry sweet potatoe in oil until it colours - flip both sides. Rest on paper towels. (8) Heat frypan (spray lightly with oil) and when hot put scalops on end - sear both sides of scollops (about 1 min until browned) (9) Plate up: Sweet potatoe first as base. Put Cucumber salsa on top of Sweet potato. Place 3 Scallops on top of salsa to form a triangle. Put a dollop of Japabese Mayonaise on top in centre of triangle and top with Lumpfish Cavioar to Garnish. Serve.
