Carpaccio of Scallops with Fresh Ginger and Coriander
30 medium scallops
30g fresh ginger, julienned
10 limes, juiced
120ml extra virgin olive oil
60g fresh coriander
100g micro leaves
10 pinches flower sea salt
Slice each scallop horizontally into 6 circular slices.
Squeeze lime juice and drizzle olive oil onto the plate. Starting from the rim of the plate, arrange scallop slices in a circular pattern.
Arrange ginger matchsticks on top of the scallops. Scatter over the coriander, micro leaves and add a pinch of flower sea salt.
Top Tip: Think of the ginger as a seasoning – don’t overpower the dish
INFO: Titanic Cocktail Bar & Grill Room by Marco Pierre White, Meliá Dubai, Port Rashid, Bur Dubai; currently open daily for dinner (7pm to 11pm), and for lunch after Ramadan; 04 386 8111; www.melia-dubai.com.