Yuzu-Cured Scallop Crudo with Shaved Kohlrabi and Finger Lime

⏱ 30 min · Serves 4

Sweet raw scallops, sliced whisper-thin and briefly kissed with yuzu, salt and a little sugar so they turn silky and translucent. Crisp ribbons of kohlrabi bring crunch, finger lime pearls pop like citrus caviar, and a slick of grassy olive oil ties it all together. Five minutes of eating, a lifetime of showing off.

Per serving: 195 kcal · 16.0g protein · 5.5g carbs · 11.5g fat

Ingredients

• 8 very fresh large diver scallops (about 320g), roe removed
• 2 tbsp yuzu juice (bottled is fine)
• 1/2 tsp caster sugar
• 1/2 tsp flaky sea salt, plus extra to finish
• 1 small kohlrabi (about 200g), peeled
• 1 tbsp rice vinegar
• 2 finger limes (or zest of 1 lime plus 1 tsp juice)
• 3 tbsp good extra virgin olive oil
• 1 small mild red chilli, deseeded and very finely sliced
• 1 tbsp chives, finely snipped
• A few small shiso, cress or coriander leaves
• Freshly cracked white pepper

Method

1. Chill four flat plates in the fridge. Pat the scallops dry with kitchen paper.
2. Slice each scallop horizontally into 3 thin discs with a very sharp knife, keeping them cold and handling as little as possible.
3. Whisk the yuzu juice with the sugar and 1/2 tsp flaky salt until dissolved. Lay the scallop slices in a single layer on a cold tray and spoon the yuzu cure over them. Cure for exactly 6-8 minutes: the edges will turn opaque and the flesh will firm slightly.
4. Meanwhile, shave the kohlrabi into paper-thin slices on a mandoline or with a peeler, then cut into ribbons. Toss with the rice vinegar and a pinch of salt and leave 5 minutes to season and crisp.
5. Slice the finger limes lengthways and gently squeeze out the citrus pearls into a small bowl.
6. Drain the scallops from the cure (reserve 1 tbsp of the liquid) and arrange the slices, slightly overlapping, over the chilled plates.
7. Whisk the reserved cure with the olive oil to make a loose dressing and spoon it over the scallops.
8. Tuck the drained kohlrabi ribbons among the scallops. Scatter with finger lime pearls, chilli, chives and herb leaves, then finish with flaky salt and a little cracked white pepper. Serve immediately, ice cold.