Seawater-cured scallop

Seawater-cured scallop

By
From
Igni
Serves
6 as a snack
Photographer
Julian Kingma

Ingredients

Quantity Ingredient
6 scallops in their shells
1 litre fresh seawater
20g wild scampi roe

Method

  1. Gently pry the scallop shells open using the back of a knife, sliding the blade underneath the scallop muscle to detach it from the shell. Rinse the scallop shells and set aside.

    With a sharp knife, remove the stomach and gills from the scallop meat. Detach the roes and set aside for another use, then add the scallop meat to a bowl filled with the seawater and refrigerate overnight.

    Remove the scallops from the seawater, lightly rinse in fresh water and dry between paper towels, then thinly slice and return to the shells. Cover with the scampi roe and serve.
Tags:
igni
aaron turner
loam
melbourne
australian cooking
woodfire grill
geelong
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