- 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.
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