Zesty scallop ceviche

Seed the chilli if you want a milder flavoured chilli oil. Serves 6 as a starter.

Ingredients

1	Long red chilli, thinly sliced
2 Tbsp	Avocados, or canola oil
1 tsp	Fresh ginger, grated
2	Limes, large
12	Scallops, large, cut into 5mm slices (Main)
1 tsp	Caster sugar
1 tsp	Freshly ground black pepper
1 tsp	Flaky sea salt
1	Spring onion, very thinly sliced

Directions

1. Gently cook the chilli in the oil on low heat for 5 minutes. Cool and strain. Stir in the root ginger.
2. Finely grate the lime rinds. Squeeze the juice to make 3 tablespoons.
3. Spread the scallops out on a platter. Combine the lime juice and the caster sugar. Drizzle over the scallops.
4. Turn the scallops over. Sprinkle with the flaky salt, black pepper and finely grated lime rind. Spoon the chilli oil over the scallops. Garnish with the spring onions.
5. Excellent served with a Grüner Veltliner, a new grape variety from the Saint Clair team, or a zesty sauvignon blanc.