Marinated Scallops With Zucchini, Avocado, And Almond Relish
Extract from Paris Picnic Club • By Shaheen Peerbhai and Jennie Levitt • Published by Sterling
About
Paris Picnic Club
Come November, you will see poissonneries all over Paris display bright coral-colored scallops, unopened and alive. Only when you buy the scallops will the fishmongers prepare them for you, so they are incredibly fresh to use. When ordering, ask for the shells as well, to make a pretty presentation.
PREP TIME 20 minutes COOK TIME 15 minutes SERVES 4
Tags
© 2024 Shaheen Peerbhai / Sterling · Reproduced with permission. · Paris Picnic Club by Shaheen Peerbhai and Jennie Levitt, published by Sterling (£19.99). Photography by Jennie Levitt.
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GMC Group published her project Marinated Scallops With Zucchini, Avocado, And Almond Relish
05 Jul 11:12
You Will Need
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Step 1
Preparing the Scallops
Separate the scallops from the shells by running a knife close to the shell to dislodge the flesh. Gently pull out the coral, if attached, and any sinews on the scallop. Rinse the shells and flesh under cold running water to get rid of any residual sand. Dry the shells, and set them aside to use later. Lightly score the surface of the scallops in a crisscross pattern and refrigerate until ready to use. -
Step 2
Zucchini, Avocado, and Almond Relish
Julienne the zucchini, then place into a bowl and toss with the parsley, Esplette pepper, red wine
vinegar, and olive oil. Let it marinate for about 5 minutes. We typically serve the scallop raw, but if you’d like you can also briefly sear the scallops on both sides over high heat. Toss the diced avocado in the lemon juice, reserving a little bit to dress the scallops, a pinch of fleur de sel, and a bit of the olive oil. Add the butter to a small saucepan and cook the chopped almonds until they are golden brown. Drain them on a paper towel and sprinkle with salt. -
Step 3
Assemble
To assemble the dish, place a scored scallop into a clean shell. Squeeze a few drops of lemon juice on it and sprinkle with a pinch of fleur de sel and Espelette pepper. Top with the zucchini relish followed by the avocados and almonds. Sprinkle with a little bit more of the Espelette pepper and finish with best-quality extravirgin olive oil.
