Scallop with strawberry sauce vierge

Scallop with strawberry sauce vierge

This light scallop appetiser from Andy Beynon has delicate pieces of scallop interlaced with crunchy slices of radish. On the side is a sweet, tangy strawberry vierge, which would also be delicious with other seafood.
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  1. Step 1

    To make the tomato essence, cut the tomatoes into four, place into a blender and pulse until chunky. Hang the tomatoes in a muslin cloth and place a bowl underneath to extract the juice. Set aside
  2. Step 2

    Blend the 200g halved strawberries into a purée in a blender, and then pass the purée through a sieve
  3. Step 3

    Slice the radishes into thin rounds on a mandolin, and then place into ice water. Place the sea purslane in a separate bowl of ice water
  4. Step 4

    Slice the scallops in half lengthways
  5. Step 5

    Mix the strawberry purée and tomato juice with the shallots, chervil, anchovies, preserved lemon and diced strawberries
  6. Step 6

    Serve the scallop interlaced with the chilled radish slices, and garnish with some of the picked sea purslane leaves. Serve the strawberry sauce vierge on the side