Raspado is a Mexican street food combining shaved ice with sweet syrups – this incredible dish from Santiago Lastra, however, turns it on its head by combining it with scallops, beetroot and kohlrabi. With a toasty, creamy almond and sesame purée, the sweet hit of chilli syrup and plenty of bright, zesty flavours running throughout, every mouthful is a refreshing burst that still allows the scallop's natural taste to shine through. There are a good few unusual ingredients in this recipe, but Santiago suggests substitutions (and while we're all incredibly envious of his ice-shaving machine, some ice cubes in a blender will do the job at home!).
See the full recipe here: https://www.greatbritishchefs.com/recipes/scallop-raspado-recipe

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