maltatoday | SUNDAY • 31 JULY 2022
8
FOOD
Scallop tartare
with wasabi, green
apple, almonds
and cucumber
By Chef Alain James Grech
Thursdays at 6:30pm
on TVM
gourmettoday.recipes
Facebook
@gourmetchallenge
• 4 6 fresh scallops
• 1 tsp wasabi paste
• 1 tbsp olive oil
• 1 tsp lemon juice
• Chives, to taste
• Rock salt, to taste
• Fresh pepper, to
taste
For the pickled cucumber
• 1 cucumber cut in
ribbons
• 100ml yuzu vinegar
• 100ml water
• 50g sugar
• 1 tsp coriander seeds
For the almond crisp
• 100g ground al-
monds
• 2 egg whites
• 50g flour
• 1 tsp salt
INGREDIENTS
METHOD
1. Chop the scallops and mix with the
other ingredients to taste.
2. Prepare the cucumber ribbons and roll
the scallops in the cucumber, garnish
with chopped green apple and the
almond crisp.
3. Cool the pickle, pour over the
cucumber and set in the fridge.
4. For the almond crisp, mix ingredients
together, place on a tray with baking
sheet and roast untill golden brown.
This recipe first appeared on
Gourmet Today TV, aired on TVM
