Scallop, Tomato, Radish, Dill Recipe by Chef Andy McFadden of Glovers Alley Restaurant
8 large scallops
350g cherry tomatoes
200g rainbow radishes
sea salt & freshly ground black pepper
1 lemon, zest only
extra virgin olive oil
4 ripe plum tomatoes
1 tsp sugar
100g dill, leaves only
100ml pomace oil
Open the scallops by inserting the point of a strong knife between the shells near the hinge and twist to prise the shells apart. Take out the scallop and discard the grey membrane. Remove the coral from the nugget of white scallop meat. Slice each scallop horizontally into 3 nice slices.
Cut the cherry tomatoes in half and drizzle with a little olive oil. Season with sea salt, pepper and thyme sprigs & dehydrate @56C for 4 hours.
Squeeze out the seeds from the plum tomatoes & season with a little salt, sugar & olive oil to taste.
For the dill oil, place the dill in a blender/food processor with the pomace oil. Blend on a high speed for 8 minutes. Pass through a fine sieve and pour into a small bottle and refrigerate.
Finely slice the radishes using a mandolin and season with sea salt, pepper, olive oil, calamansi vinegar & lemon zest.
Season the scallops with the sea salt & calamansi vinegar. Spoon the tomato seed vinaigrette over the scallops. Place the cherry tomatoes & radishes around. Add the dill oil & some edible herbs and serve.