This is a fantastic dish we made for one of the first tasting menus at the restaurant. It's funny how cuisines you don't normally associate with one another actually feature similar flavour profiles: both Thai and Lebanese cooking share the love of sour and lots of herbs. So as weird as it may sound, it feels pretty natural to play with them both. The traditional bulgur in tabbouleh is replaced here with finely chopped toasted cashews, and the lemon with lime.
- 8-10 fresh scallops, cleaned
- Handful of chopped parsley
- Handful of chopped coriander
- Handful of chopped mint
- 1 shallot, finely chopped
- Handful of toasted cashew nuts, finely chopped
- 1tbs dried barberries or chopped dried cranberries
- Salt, to taste
- 50ml lime juice
- 2½ tbs rapeseed or vegetable oil
- Pinch of sugar
- Maldon salt flakes, to taste
Slice the scallops into thin discs and arrange them on four chilled serving plates.
To make the ‘Thai-bouleh', combine the various herbs, shallot, cashews and dried barberries (or cranberries) in a mixing bowl. Season to taste with the salt, half the lime juice, the oil and sugar.
Cut off the top and bottom of the lime with a serrated knife. Sit the fruit on the chopping board and cut away the rind and white pith from the top to the bottom, turning the fruit around until only the flesh is left.
Then cut between the lime membranes to extract the pristine, pith-free segments.
For the garnish
- 1 lime
- Â½ green chilli, finely sliced
- 2-3 spring onions, green parts only, cut into 5cm pieces and sliced into thin strips. Put these straight into iced water to retain their vibrancy, and they curl up very prettily to make curly spring onions
- Drizzle of olive oil
To serve, garnish with the lime segments, sliced chilli, curly spring onions and a drizzle of olive oil. Serve immediately.
Recipe taken from The Palomar Cookbook. Photography by Helen Cathcart
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