TANJA GRANDITS

Scallop Ceviche with Lemon & Fennel Flowers

STARTER

4 PERS
timing

40 MIN
preparation time

40 MIN
Cooking time

-

INGREDIENTS

LEMON ZEST
6 untreated lemons
100ml white port wine
140g sugar
2 pinches ground turmeric

CEVICHE
300g scallops, without shells
Zest and juice of 1 lemon
1 pinch of turmeric powder
1 tsp salt
1 diced fennel bulb
2 spring onions, finely diced
½ tsp crushed fennel seeds
100ml coconut milk
3 tbsps olive oil

GARNISH
1 tbsp olive oil
1 tbsp pickled lemon zest
A handful of fennel flowers

RECIPE DEVELOPMENT

1. LEMON ZEST
Wash the lemons thoroughly and dry them. Finely peel the zest with a vegetable peeler and cut it into thin strips. Bring the white port wine to a boil with sugar and ground turmeric, add the juice of 1 lemon, and reduce the mixture to a syrup-like consistency. Blanch the lemon strips and cool them down. Pour the syrup over them and let them steep for at least 12 hours.

2. CEVICHE
Cut the scallops into 1cm cubes. Mix the remaining ingredients well and arrange them in bowls with the scallops.

FINISHING & SERVING INSTRUCTIONS
Drizzle some olive oil on top and sprinkle with lemon

Krug Grande Cuvée
171^ème Édition

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