Raw scallops, salsify and mustard sauce Recipe

Name: Raw scallops, salsify and mustard sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Half a cucumber; 100 ml (3.5fl oz) Cider Vinegar; 50 g (1.8oz) Sugar; 1 pinch Salt; 8 Scallops; 4 Salsify; 50 g (1.8oz) Flour; 500 ml (17.6fl oz) Mineral water; 50 g (1.8oz) Dijon Mustard; 50 ml (1.8fl oz) Milk; 50 ml (1.8fl oz) Whipping cream; 1 Lemon caviar (optional); 1 pinch Lemon zest; 100 ml (3.5fl oz) Scallop stock; 1 pinch Grated fresh truffle; 1 pinch salt

Servings: persons

1 Half a cucumber
100 ml (3.5fl oz) Cider Vinegar
50 g (1.8oz) Sugar
1 pinch Salt
8 Scallops
4 Salsify
50 g (1.8oz) Flour
500 ml (17.6fl oz) Mineral water
50 g (1.8oz) Dijon Mustard
50 ml (1.8fl oz) Milk
50 ml (1.8fl oz) Whipping cream
1 Lemon caviar (optional)
1 pinch Lemon zest
100 ml (3.5fl oz) Scallop stock
1 pinch Grated fresh truffle
1 pinch salt

1
Remove the scallops from their shells.
2
Rinse them gently in cold water, pat dry and keep in the fridge
3
Peel and rinse the salsify.
4
Dice and cook in a saucepan with mineral water.
5
Once cooked refresh in iced water and store in the fridge.
6
Add stock, milk and cream into a pan and bring to boil.
7
Add the flour.
8
Take off heat and add 50g mustard and blitz with hand blender
9
Turn half a cucumber into small 3cm balls (skin on).
10
Blitz and pass the trim through a strainer.
11
For the pickle, use 1/4 cucumber juice, 2/4 vinegar and 1/4 sugar.
12
Infuse the cucumber into it and leave overnight.
13
To Serve.
14
Mix the scallops with the salsify and salt.
15
Sprinkle with lemon zest, lemon caviar, grated black truffle, pickled cucumber and olive oil.
16
Drizzle with creamy mustard sauce.

177

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 Half a cucumber, 100 ml (3.5fl oz) Cider Vinegar, 50 g (1.8oz) Sugar, 1 pinch Salt, and more.

Yes, Raw scallops, salsify and mustard sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Raw scallops, salsify and mustard sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions