Inspired by a recent meal at Restaurant Sat Bains in Nottingham (review to follow!), scallops are paired with diced strawberry and an elderflower sauce vierge. An incredibly simple dish which is sure to impress.
Tomato and strawberry are the perfect partners to the sweet scallop whilst a sauce vierge spiked with a little elderflower brings acidity. I topped the scallop with some fantastic Persian blue sea salt for a delicious starter!
Scallop, Elderflower, Strawberry and Tomato
6 Scallops – Roe and Skirt Removed
8 Cherry Tomatoes – Quartered
6 Strawberries – Quartered
1tbsp Elderflower Cordial
Juice 1/2 Lemon
6 Basil Leaves – Finely Chopped
1tbsp Olive Oil
Cracked Black Pepper
Cracked White Pepper
1) Prepare the sauce vierge by combining the chopped tomatoes, elderflower cordial, lemon juice, basil and olive oil in a small bowl and fold to combine. Season to taste with salt and pepper.
2) Season the scallops with cracked white pepper. Place a frying pan over a high heat and add a little oil. Sear the scallops for 1-2 minutes each side until well seared on the outside – be careful not to over cook.
3) Serve the scallops with the sauce vierge and the diced strawberry. Top each scallop with a little sea salt.