Scallops with Sweet and Sour Cucumber and Pickled Ginger

Serves: 6

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Total Time: 20

Prep Time: 20

• 18 large fresh scallops, without roe, well chilled
• Juice of 2 limes
• 2  level tbsp golden caster sugar
• 1 tablespoon(s) white wine vinegar
• Half  cucumber, deseeded and diced
• 2 tablespoon(s) mild extra-virgin olive oil
• Pickled ginger
• A bunch or 90g bag watercress, well washed, to garnish

Method

1. Trim and discard any hard muscle from the side of each scallop, then slice each very thinly crosswise. Put in a single layer on a large plate and squeeze the juice of 11?2 limes over the top. Cover and chill for 2hr.
2. Put the sugar, a pinch of salt, plenty of freshly ground black pepper and 2tbsp boiling water into a bowl, then stir to dissolve the sugar. Mix in the vinegar. Add the cucumber, cover the bowl and chill for 1hr.
3. Put the remaining lime juice into a small bowl, add a pinch of salt and a little freshly ground black pepper and whisk. Then whisk in the oil to make a dressing.
4. Remove the scallops from the lime juice and arrange the slices in pairs on individual plates. Using a slotted spoon, put some drained cucumber in the centre and top with slivers of pickled ginger. Drizzle the dressing over the scallops and arrange sprigs of watercress around them.

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