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Scallop ceviche amuse

The first episode of this years Christmas special! And we start off with a beautiful scallop amuse. It's a scallop tiger milk ceviche with pistachio, chive oil, a delicious seaweed crisp and an Oscietra caviar.

How to clean the scallops


Insert the tip of a long thin knife to the side of a scallop and twist it to open it up. Then insert the knife all the way and gently cut the scallop loose from the flat shell. Now open up the shell and break the joint. Then take a thin spoon and insert it between the scallop and the small muscle next to it. Now twist the spoon and gently scoop the scallop out. Then place the scallops in some ice water and let them set up for 5 minutes before cleaning them. After place them between some kitchen paper and keep them in your fridge for later.

You can also use frozen scallops or scallop meat that's already openend. The difference is huge though, so I really don't recommend it. If you can't find scallops this dish also works great with mackerel or seabass.

The chives oil

30 grams


150 grams

neutral oil (I use sunflower oil)

Transfer 30 grams of chives into a blender and also add 150 grams of a neutral oil. I use sunflower oil. Then blend it till the temperature of the oil is 65 degrees Celsius. It will heat up from the friction. Once that’s done let it drain on a sieve that’s lined with a kitchen paper. Do this in your fridge so the color doesn’t turn brown.



The seaweed crisp


small celeriac

25 grams


15 grams

egg white

60 grams

isomalt sugar

10 grams


Take the celeriac and cut the top and bottom off. Now clean the sides. Then cut the celeriac in slices and cut those in small cubes. After that season some boiling water with salt and blanch the celeriac for a couple of minutes till fully cooked. Once cooked transfer it on a tray and spread it. Then let it cool down in your fridge. Now transfer 200 grams into a measuring jar and also add the seaweed, the egg white, the isomalt sugar and the glucose. Blend this till completely smooth. Then spread it on a silicon sheet using a scallop stencil and level the top. Now remove the stencil and dry the batter at 110 degrees Celsius for 2 hours. Once completely dry gently remove them from the sheet and place them one by one on a scallop shell press. Then place the top on there as well and press it together to shape the crisp. Let them cool down and then keep them dry and covered for later.



The tiger milk


limes (140 grams of juice)


yuzu (30 grams of juice)

20 grams


1 clove





lime leaf

4 grams


20 grams


30 grams

sesame seed oil

10 grams

soy sauce

130 grams

coconut milk

Cut the limes in half and juice them for 140 grams of lime juice. Then cut the yuzu in half and juice it for 30 grams of juice. You can use a lemon if you’re not able to get yuzu juice. Now cut the ginger in thin slices and do the same with the clove of garlic and the lemon grass. Add it to the saucepan together with the lime leaf and the salt. Bring this to a boil and once it’s boiling turn off the heat, cover the pan with a lid and let it marinade for 1 hour. After that drain the liquid and add the mirin, the sesame seed oil and the soy sauce. Now while mixing add the coconut milk. Then keep it in your fridge for later.



Final prep


Toast some pistachio nuts at 150 degrees Celsius for 12 minutes. This will give them a lovely, toasted flavor but it doesn’t affect the color. Now take a Yacon root and peel it. Then slice it in thin slices on a mandolin. If you don’t have a Yacon root you can also use a daikon or radish. Stack the slices and then cut them with a small round cutter. Keep them in your fridge for later.



How to finish the amuse


First cut the scallops in 8 even pieces and place them in a bowl. Now mix the tiger milk and submerge the scallops completely. Let this marinade for 1 hour in your fridge. You can precut the scallops, but marinating I would really recommend on doing just before serving. After that cover the bottom of a glass or bowl with a big scoop of the scallops and pour two table spoons of the tiger milk on top. Also season it with some flaky salt. Then add around 8 pistachio nuts and 8 slices of the Yacon root. Then drizzle some of the chive oil on top. Now take a nice Oscietra caviar and place a big dot in the middle. Decorate it with some corn flower paddles before finishing the amuse with the seaweed crisp. Then directly serve it to prevent the crisp from turning soft.  


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