1 x medium hand-dived scallops 15g ceviche marinade 5g puffed rice 7 disks pickled cucumber 15 g lemongrass/lime leaf yoghurt 5g sea herbs Mint Oil
For the Ceviche marinade 50ml lime juice 50ml reaped oil 15g lime zest 5g salt 5g sugar
For the lemongrass lime leaf yoghurt 200g lemongrass 50g lime leaf 600g set Greek yoghurt 6g salt
For the puffed rice 50g raw wild rice
For the pickled cucumber 250g white wine vinegar 250g sugar 3 bunches of mint – stalks 2 cucumbers
For the mint oil 3 bunches of mint 200ml rapeseed oil
The scallops used in The Pompadour by Galvin are sourced from The Ethical Shellfish Company which is a family-run business based on the Isle of Mull. The owner, Guy Grieve was so shocked by the damage that mass scallop collecting does to the sea that he set up the company in 2010 and began hand-diving himself for scallops. When scallops are hand-dived, this eliminates damage caused to the sea floor and smaller scallops can be left to have more time to grow.
Daniel Ashmore began his career in 2006 in Sheffield where he trained. He spent 3 years at Fischers Hall before moving to The Square in Mayfair. In 2013, Daniel moved to Restaurant Tom Aitkens and Michelin-starred La Trompette. In March 2017, Daniel became head chef of The Pompadour by Galvin.
For the scallop Remove the scallop from the shell and remove the skirt and roe, clean the scallop in iced water and dry.
For the Ceviche marinade Mix lime juice, reaped oil, lime zest, salt and sugar together.
For the lemongrass lime leaf yoghurt Blitz the lemongrass and lime leaf in a food processor, add the yoghurt and salt. Leave overnight to infuse. Pass through a sieve.
For the puffed Rice Oil heated to 220°C. Once the oil is hot enough, add the rice, stir and pass through a sieve once puffed. Be careful, this is very hot. Finally season with a pitch of salt.
For the pickled cucumber Slice the cucumber down the mandolin, cut with the cutter to remove the skin. Boil the sugar and vinegar together, add the mint and chill in the fridge. Once cold, add the cucumber.
For the mint oil Pick the mint and keep the stalks to one side for the pickled cucumber. Blanch in salted water, refresh in iced water and dry on a tea towel for 6 hours until almost dry. Blitz with the oil and add a pinch of salt.
The Pompadour by Galvin