Entertaining

Scallop ceviche with wonton crackers

Name: Scallop ceviche with wonton crackers recipe
Yield: 2
Ingredients: 1 eschalot, finely chopped; Juice of 2 limes; 1/4 cup (60ml) extra virgin olive oil; 1 small Lebanese cucumber, seeds removed and discarded, finely chopped; 12 wonton wrappers; Spray oil, to grease; 12 large scallops, roe removed and discarded, halved horizontally; 1 baby fennel, trimmed, shaved (we used a mandoline); 1 finger lime (optional); Micro shiso, to serve; Micro coriander, to serve; 1 avocado; 1 tbs creme fraiche; Juice of 1 lime (or to taste); 1 tsp wasabi (or to taste)

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by Larissa Takchi

Mar 26, 2020

Cool down this summer with MasterChef ‘s Larissa Takchi who serves up freshness in a bowl – cured scallops with crisp wonton crackers. We’re diving in.

1 eschalot, finely chopped
Juice of 2 limes
1/4 cup (60ml) extra virgin olive oil
1 small Lebanese cucumber, seeds removed and discarded, finely chopped
12 wonton wrappers
Spray oil, to grease
12 large scallops, roe removed and discarded, halved horizontally
1 baby fennel, trimmed, shaved (we used a mandoline)
1 finger lime (optional)
Micro shiso, to serve
Micro coriander, to serve

Avocado puree

1 avocado
1 tbs creme fraiche
Juice of 1 lime (or to taste)
1 tsp wasabi (or to taste)

Method

1.

To make the dressing, combine eschalot, lime juice, oil and cucumber in a small bowl. Season and whisk to combine. Set aside for 1 hour or until the eschalot has mellowed in flavour.
2.

Preheat oven to 200°C. Line a baking tray with baking paper. Place wonton wrappers on tray. Lightly spray with oil and season. Bake for 6-7 minutes, turning halfway, until golden. Set aside.
3.

For the avocado puree, place all ingredients in a blender and whiz until smooth. Season to taste.
4.

Place the scallops in a bowl and pour over half of the dressing. Season and toss to combine. Set aside for 1-2 minutes until scallops are just cured.
5.

Divide avocado puree between two plates and top with scallops, fennel, finger lime, micro shiso and micro coriander. Serve with wonton crackers and remaining dressing on the side.