Orkney scallops recipe

This recipe is a sure sign that spring is here using the first strawberries of the season to create a very clean dish. The balance of flavours allow you to taste the impact of each ingredient.  The Thai basil adds a subtle aniseed flavour on top of its sweet basil scent, a fragrant addition to this light starter. In the restaurant I serve this with a South Australian Riesling, a lovely dry white with a hint of lime, perfect for seafood dishes all round.

Ingredients

Details

  • Cuisine: British
  • Recipe Type: Starter
  • Difficulty: Medium
  • Preparation Time: 20 mins
  • Cooking Time: 20 mins
  • Serves: 2

Step-by-step

  1. Thinly slice the raw scallops and arrange flat on a plate
  2. Mix the extra virgin olive oil and the lemon vinegar to make a dressing
  3. Cook the tapioca in boiling water for 20 minutes until clear. Drain and refresh in iced water, when cool drain again
  4. To finish, spoon some tapioca over the scallops, pour the dressing around and then place the basil and fraise de bois on the plate. Add salt to taste

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