SCALLOPS CARPACCIO WITH STRAWBERRIES, PIQUILLOS & WATERMELON GRANITA
Meal From a Gascon Chef Pascal Aussignac
Thin slices of scallop are served carpaccio style with a beautifully coloured strawberry and sweet red pepper coulis and topped with a vibrant watermelon water ice. How summery can you get? But you must ensure the scallops are very fresh. The spirit – either a red sake (made from red rice) or a lemon vodka – slightly cooks them. Serves 4
- 12 large very fresh scallops
- 5 tablespoons very good quality olive oil
- ½ ripe watermelon, seeded
- 100g caster sugar
- Juice of ½ lemon
- A little Espelette pepper
- 2 large strawberries
- 100g piquillo peppers
- 4 teaspoons red sake or lemon vodka (optional)
- Sea salt and freshly ground black pepper
- Remove the scallops from the shells, take out and discard the orange roes, and pull off the small nugget of muscle from the side. Wash in cold water then pat dry. Slice each scallop as thinly as possible across for carpaccio slices. Brush lightly with some of the olive oil, place in a container and chill whilst you make the granite and sauce.
- Scoop out about 12 small balls from the watermelon and set aside in the fridge.
- Scoop out the remaining flesh from the watermelon into a blender, you should have around 500g. Add the sugar, lemon juice and some Espelette pepper. Whizz to a purée then pour into a shallow freezer proof container and freeze. As the mixture freezes, break it up with a fork into crunchy granita or water ice.
- Then make the sauce, which is just as easy! Simply whizz the strawberries and piquillos into a sauce using hand-held blender or food processor.
- Using a pastry brush, cover the base of four chilled plates with the sauce, then arrange the scallop slices on top in rows or a circle (rosace). Scoop the granite in the centre and garnish with the melon balls. Finally, drizzle with the last of the oil and season with salt and black pepper.