MARINATED SCALLOPS ON GUACAMOLE AND SCALLOP CORAL

Pepe Solla

2016

INGREDIENTS:
Scallops
12 large scallops
Marinade:
1 lemon, 1 lime, 1 grapefruit
Fresh ginger
Virgin olive oil
Salt and sugar
Guacamole:
1 avocado
1 medium-sized tomato
¼ spring onion
1 pickled Jalapeño pepper
Juice of 2 limes
3 sprigs coriander
Coral
Scallop coral
Fish stock
Onion
1 spring onion

PREPARATION: Scallops: Clean the scallops and remove the coral.
Marinade: Cut each of the scallops into pieces. Mix the salt with the sugar in a 2:1 ratio. Squeeze the juice of 1 lime, 1 lemon and ¼ grapefruit. Grate a little ginger and marinate the scallops for about 10 minutes. Remove the scallops, then wash and dry.
Guacamole: Peel the tomato and cut into small dice. Do the same with the avocado and onion. Chop the coriander and pepper. Mix everything together and crush a little in the mortar. Add the juice and a little of the pickle vinegar. Season with salt.
Coral: Heat the fish stock. Place the coral in it and bring to the boil. Crush, add salt, push through a chinois strainer and leave to cool.
Onion: Cut the onion into pieces and roast in a hot oven. When golden, remove from the oven and place in water. Cook, blend and reduce to a glassy texture. Season with salt and strain.