First to make the beetroot crisps ,slice the beetroot under 1mm thick using the mandolin, if no mandolin use a peeler taking care to get the beetroot an even thickness across .deep fry the beetroot at around 170c for 3 to 4 mins turning all the time . turn up the oil to around 180c then re cook the beetroot this will crisp them after around 2 mins take out of the oil and place on kitchen roll they will crisp as they cool .
Cube the remaining beetroot and cook in salted water for around 12 mins and then reserve until needed .to peel the broad beans boil the kettle and just cover the beans in the hot water and leave for around 3 mins strain off the water and the bean will squeeze out of the shell mix with a little finely grated horseradish .
Semi whip the cream and mix with the horseradish season and put aside
Juice the lemon and the lime then mix with the salt and sugar and place the scallops in the cure for around 10 mins turning over after 5 mins take out of the cure pat dry and layer up the beetroot then scallop then beetroot then scallop serve some horseradish cream then arrange the beetroot and broad beans over the cream
Everything is prepared from scratch in our kitchens. Where possible we use ingredients sourced within 30 miles of our Beach Bistro. Meat from local farmers sourced by Old Hall Farm in New Romney, fish straight off the day boats leaving Hastings and Rye and fruit and vegetables freshly grown around us.
Submitted by: Trevor Hambley, The Beach Bistro, The Gallivant Hotel