Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.I recently hosted a dinner at my restaurant, Hixter, with Stuart Ekins – the importer of Thomas Estes' fantastic Ocho tequila – whom I had visited in Mexico earlier this year. It's interesting how spirits such as tequila, which most think should be knocked back in shots in vast quantities, actually marry up with good-quality ingredients – both as an accompaniment and, as here, a light marinade for seafood.
For this dish, make sure you find the freshest, plumpest scallops and have them shucked in front of you, if at all possible.
4 large or 8 medium scallops
4tbsp freshly-squeezed grapefruit juice
A few good pinches of Cornish sea salt
2tbsp good-quality tequila
1 small green or red chilli, seeded and finely chopped
A few sprigs of coriander
Cut the scallops as thinly as possible and arrange in the centre of a cold serving plate. Arrange in a line, slightly overlapping, or in a circle.
Mix the grapefruit juice, salt, tequila and chilli together and spoon over the scallops. Leave for a couple of minutes, then scatter over the coriander and serve immediately.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments