This recipe is from the talented Gísli Matt, chef and owner of acclaimed Slippurinn in Vestmannaeyjar (the Westman Islands), Iceland. It is featured in his new cookbook Slippurinn - Recipes and Stories from Iceland, which can be purchased through Gísli Matt directly, or through Phaidon.
RHUBARB AND SCALLOP CEVICHE:
- 4 fresh, shell-on scallops
- Rhubarb brine, to cover
- Pickled rhubarb
- Preserved lemon peel
- Coriander (cilantro) sprouts
- Saltverk Flaky Sea Salt
PICKLED RHUBARB:
- 50g sugar
- 50g apple cider vinegar
- 50ml water
RHUBARB BRINE:
- 100ml rhubarb juice
- 30ml rhubarb pickling liquid
Before beginning to prepare this dish, you must first make the pickled rhubarb, cut the rhubarb into your desired shape, then blanch for 3 minutes or until slightly tender. Boil the vinegar, sugar and water together until well warmed and sugar is dissolved. Let the liquid cool, then pour over the blanched rhubarb. Let sit at least 2 hours before using.
To prep the scallops, open the scallop shells and slice the white abductor muscle off the shell (reserve the rest for other things, such as the roe sac for bottarga). Clean the shell for plating with later.
In a separate bowl, whisk together the rhubarb juice and pickling liquid to make the rhubarb brine. Then, slice the scallops, place the slices in a bowl and pour the brine over them. Season with a bit of salt. Let marinate for a few minutes, then serve in the cleaned shells with a bit of the brine, slices of pickled rhubarb, and coriander (cilantro) sprouts.
Serves: 4
Image courtesy of Gísli Matt, @gislimatt, and Karl Petersson, @karlpeterssonphoto
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