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Seafood Bar Chelsea
Chefs Table Hackney

King Scallop, corn, ginger & black garlic

  • Serves: 4
  • Cooks in: 30 mins
  • Difficulty: Easy

4 medium scallops, cleaned of roe and skirts

2 sweet corns cobs

8 cloves of black

50 ml of olive oil

½ of lemon for juice

Sea salt to season

5 gr of finely chopped ginger

Nasturtium leaves to garnish  


Remove the scallops of the shell. Cut them long wise. In a medium size pot boil the corn with the husk out, or if you have a steamer steam them to soft. Chop the garlic in small pieces.

In a bowl combine, garlic, ginger, scallop, olive oil and a pinch of salt, stir. Remove the corn from the cob and add it to the previous, stir them all and recheck seasoning. Drizzle the lemon juice over and stir again.

Serve with some nasturtium leaves to garnish.