Scallops cured in blended citrus juice and arranged with Blood orange supremes, Brunoised vegetables, Preserved lemon, Micro herbs and nori seaweed tile, served in a Blood orange sauce spiked with chilli.
Here is a list of the preparations in order of method.
SCALLOP CEVICHE- In a glass bowl I whisked together 1/4 cup of blood orange juice, 2 tbsp each of lime juice, lemon juice and verjus, pinch of sugar and salt, until the salt and sugar dissolved. I then washed and pat dried the scallops placing them in the bowl of blended juice and covering the bowl with clear film. The bowl was then placed in the fridge and the scallops were allowed to cure for 45 minutes.
BLOOD ORANGE SAUCE- In the time the scallops are curing I made the the sauce and prepared the finishing accompaniments. To make the sauce I simply whisk together in bowl 1/4 cup of blood orange juice, 1/2 tbsp of each lemon, lime and verjus and olive oil, this was then seasoned and given a splash of tabasco sauce before being placed in the fridge to chill.
FINISHING- To accompany the scallops and finish the dish I prepared a micro brunoise of red radish and celery. Then thinly sliced some watermelon radish, cut a nori sheet into little 1/4 inch square tiles and cut blood oranges into half supremes and preserved lemon rind into little pieces. The final garnishes did not require preparation and consisted of young yellow celery leaves, dill fronds and opal basil blossom.