Singh on a Wing

Scallops & Ceviche Dressing

• Hand-dived scallops — 12, sliced
• Sea buckthorn juice — 120 ml
• Lime juice — 3 
• Orange zest — 1 
• Sea salt, to taste
• Caster sugar, to taste (if needed)
• Green Serrano chilli, finely diced 
• Rapeseed oil — 40 ml
• Red onion, thinly sliced
• Coriander, chopped — 2 tbsp

Peat Smoking (Dhungar Method)

• Ghee — 2 tbsp
• Peat piece — 1 golf-ball sized lump
• Metal bowl + lid/foil
• Small bunch of thyme

Seaweed–Lagavulin Butter

• Unsalted butter — 200 g, softened
• Dulse flakes / mixed dried seaweed — 2 tbsp
• Lagavulin 16 whisky — 15–20 ml
• Lemon zest — 1
• Garlic puree — 1–2 cloves
• Sea salt & pepper, to taste

Sourdough Bread

• 6 thick slices

1. Prep – Seaweed–Lagavulin Butter

• Toast seaweed 20–30 sec.
• Beat into butter with Lagavulin, lemon zest, garlic, salt, and pepper.
• Chill, then bring back to spreadable consistency before service.

2. Ceviche Dressing

• Mix sea buckthorn, lime juice, orange zest, salt, and sugar.
• Add coriander and soaked red onion. Keep cold.

3. Peat-Smoked Scallops (Dhungar)

• Lay scallop slices in a shallow tray.
• Heat peat until smouldering, transfer to a metal bowl with thyme, and pour melted ghee over peat.
• Cover tray tightly with foil or lid. Smoke for 2–3 minutes.

4. Toss Scallops in Dressing

• Toss smoked scallops in ceviche dressing for 8–10 minutes.
• Add red onion, coriander, a touch of chilli, and a drizzle of oil.

5. Sourdough & Assembly

• Toast sourdough until hot.
• Spread generously with seaweed–Lagavulin butter.
• Top with scallop ceviche.
• Serve immediately and ENJOY.