Drunken scallops

For a refreshing starter try this delicate, pretty dish of scallops served raw with a good glug of vodka, coriander oil and lime
Drunken scallops
  • Rating:
  • Serves: 4
  • Cook Time: 5 minutes for sterilising bottle
  • Prep Time: 15 minutes
  • Effort: easy


For the coriander oil

  • small bunch of coriander
  • 100 ml vegetable oil

For the scallops

  • 12 large scallops, each cut into 3 thin slices
  • 2 limes, halved
  • 1/2 pomegranate, deseeded
  • 1 chilli, deseeded and finely chopped
  • 2 tbsp good quality vodka, or pisco
  • 4 tbsp coriander oil, see above
  • small handful coriander, torn

Tips and Suggestions

The coriander oil will keep for around in a month when stored in the fridge or a cool, dark place.

To sterilise glass bottles or jars, wash them in hot soapy water and place in a low oven at 150C/130C fan/gas 2 to dry them off.


1. For the coriander oil: Put 1 small bunch of fresh coriander including leaves and stalks in a saucepan with 100ml vegetable oil and set over a medium heat. Heat gently for 5 minutes, without boiling, to let the coriander wilt. Take off the heat and leave it to cool.

2. Transfer the coriander and oil to a food processor or blender and blitz until smooth. Strain through a fine sieve and decant into a sterilised bottle.

3. For the scallops: Arrange the slices of scallop on serving plates or clean scallop shells. Dont worry if you have to overlap them slightly. Sprinkle with salt and squeeze half a lime over each plate.

4. Sprinkle with pomegranate seeds and chilli and drizzle over a few drops of pisco or vodka and the coriander oil. Decorate with coriander or micro coriander leaves and serve immediately.

Rate This Recipe