Scallops, Pork Belly, Cauliflower

Scallops, Pork Belly, Cauliflower

A delicious combination of seared scallops, five spiced pork belly, cauliflower purée, apple and burnt lime.

Great as a starter, any left over pork belly makes the prefect sandwich the following day!

Scallops, Pork Belly, Cauliflower
Serves 2

Ingredients:

For the Scallops, Lime and Apple: 6 Scallops, Sea Salt, Rapeseed Oil, 1 Lime (Segmented), 1 Green Apple (Cut into Batons), 2tsp Icing Sugar

For the Cauliflower: 1 Cauliflower (Cut into Segments, Stalk Removed), 1tbsp Unsalted Butter, 300ml Milk, 2tbsp Olive Oil, Sea Salt, Nutmeg, Ground White Pepper

For the Pork Belly: 4 Slices Pork Belly (Boneless), 4tsp Five Spice Powder, Sea Salt, Black Pepper

Method:

1) First cook the pork belly. Coat the slices in a liberal amount of five spice powder, a little sea salt and a good grind of black pepper. Place on a baking tray and cover with foil. Roast in an oven at 180c for around 1 1/2 hours or until tender. The belly can be cooked in advance and reheated in a hot oven before serving.

2) Next prepare the cauliflower purée. Sauté the cauliflower in the butter and olive oil in a large pan over a medium to high heat until slightly golden. Add the milk and cover. Simmer the cauliflower until tender (around 10 minutes). Strain the cauliflower (retaining the milk) into a blender. Blend to a smooth purée – adding enough milk until the desired consistency is achieved. Season to taste with sea salt, white pepper and grated nutmeg.

3) Coat the lime segments in a little icing sugar and quickly toast in a very hot non-stick frying pan to char the outside and remove. Add a little olive oil to the pan, season the scallops and sear over a high heat for around 2 minutes each side or until just cooked through.

4) Serve the scallops with the cauliflower purée, some slices of the pork belly, apple slices, and charred lime segments.

Enjoy!

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Scallops, Chorizo and Apple

Scallopes, Chorizo and Apple

A deliciously simple starter of seared scallops, fresh chorizo and sautéed apple served with potato purée.

For the best potato purée, bake the potatoes in their skins before passing.

This dish is best made with fresh chorizo as cured can be a little overpowering.

Scallops, Chorizo and Apple

Scallops, Chorizo and Apple
Serves 4

Ingredients:

For the Potato Purée: 4 Baking Potatoes, 75g Unsalted Butter, 50ml Single Cream, Whole Milk, Sea Salt, Fresh Nutmeg

For the Scallops, Chorizo and Apple: 12 Scallops (Roe and Skirt Removed), 2 Fresh Chorizo Sausages (Diced), 2 Red Apples (Diced), Juice 1/4 Lemon, Sea Salt, Extra Virgin Olive Oil

Method:

1) First make the potato purée. Bake the potatoes in a hot oven until tender. Remove from the oven when ready and allow to cool slightly. Remove the flesh from the skin and pass through a ricer into a clean pan. Place the potato skins in a small pan and add a good amount of whole milk and bring to a simmer. Place the pan with the riced potato over a low heat, add the butter and allow to melt. Add the single cream and beat the potato. Strain the whole milk into the pan, little be little whilst beating until the desired consistency is achieved. Season to taste with sea salt and grated nutmeg. Keep warm or reheat before serving.

2) Fry the chorizo in a small pan until crisp. Meanwhile, season the scallops with a little sea salt and lemon juice and fry in a little olive oil over a high heat for around 1 minute each side or until well seared and just cooked – set aside to rest for 1 minute. Whilst the scallops are resting, sauté the apple in the pan the scallops were fried in for 30 seconds until lightly browned.

3) Serve the scallops on top of some potato purée with a little chorizo and diced apple. Drizzle with some extra virgin olive oil.

Enjoy!

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry

Parsnip and Cider Velouté is a great accompaniment for pan seared scallops. Although not a true velouté, this silky sauce also pairs perfectly with the home-made curry oil and puffed cumin seeds for an impressive starter.

This parsnip and cider velouté is also great served simply with a drizzle of curry oil.

Parsnip Velouté, Scallops, Curry

Parsnip Velouté, Scallops, Curry
Serves 4

Ingredients:

For the Velouté: 6 Parsnips (Peeled and Chopped), 25g Unsalted Butter, 1 Onion (Finely Sliced), 1 Garlic Clove (Crushed), 2 Thyme Sprigs (Tied Together), 350ml Good Quality Dry Cider, 85ml Single Cream

To Finish: 8 Large Scallops, 2tsp Curry Powder, 75ml Grapeseed Oil, Small Handful Croutons (Gluten Free if Required), 2tsp Cumin Seeds, Small Handful Thyme Leaves

Method:

1) Place a large saucepan over a medium heat and melt the butter. Add the onion and garlic and sweat for 10 minutes until soft but not coloured. Add the parsnips and thyme and sweat for a further 5 minutes. Add the cider and bring to a simmer. Cover and simmer for 20-30 minutes or until the parsnips are tender. Remove from the heat and remove the thyme. Transfer to a blender and blend until very smooth. Transfer the mixture to a clean pan. Just before serving add the single cream, season to taste with sea salt and white pepper and warm through.

2) Meanwhile make the curry oil by combining the grapeseed oil and curry powder in a small spice blender – blitz well to emulsify. Keep to one side. Next prepare the cumin seeds by quickly frying in hot oil for 30 seconds until lightly puffed – drain and set aside.

3) Season the scallops with sea salt and pan-sear in a little olive oil in a non-stick pan over a high heat. They should take around 1-2 minutes each side depending on size.

4) Spoon the velouté into small bowls and top with the scallops, a good drizzle of curry oil, a sprinkle of toasted cumin seeds, some seasoned croutons and a few thyme leaves.

Enjoy!

Corn Soup, Seared Scallops

Corn Soup, Seared Scallops

Corn soup is one of the most versatile recipes – it can be served warm in the winter months for a comforting supper or chilled in the summer as a refreshing starter or lunch.

Here, corn soup is served chilled with seared scallops, olive oil and thyme – making a most wonderful summer dish! I promise this will be the last scallop dish for at least a short while!

Chilled Corn Soup, Seared Scallops
Serves 4

Ingredients:

For the Soup: 4 Ears of Corn (Shucked), 25g Unsalted Butter, 1 Medium Onion (Finely Chopped), 2 Garlic Cloves (Crushed), 1tbsp Olive Oil, 1 Thyme Sprigs, 250ml Vegetable Stock, Sea Salt, Cracked Black Pepper

To Finish: 8 Scallops (Halved Horizontally), Extra Virgin Olive Oil, Thyme Leaves, Sea Salt, Cracked White Pepper

Method:

1) Sauté the onion and garlic in the butter in a large pan over a medium heat for 5 minutes. Add the corn and sauté for a further 5 minutes or until lightly golden.

2) Add the thyme sprigs and vegetable stock and simmer for 10 – 15 minutes or until the corn is tender. Season to taste with sea salt and cracked black pepper. Remove from the heat and remove the thyme. Process the soup in a blender until smooth. Pass through a fine sieve into a clean bowl, discarding the pith. Transfer to the fridge until fully chilled (at least 4 hours).

3) When ready to serve, season the scallops with white pepper and sauté over a high heat in a little olive oil for 30 seconds each side – achieving a light seat without overcooking.

4) Spoon the soup into bowls. Top with the scallops, a good drizzle of extra virgin olive oil, some thyme leaves and a little sea salt.

Enjoy!

Scallops with Rosemary and Lemon Salsa

Scallops with Rosemary and Lemon Salsa

I am having another scallop binge at the moment! This light and refreshing recipe works brilliantly on the BBQ – preparing everything in advance leaves you to get on with the grilling!

King scallops are wrapped in thin pancetta and threaded on rosemary skewers before being grilled over a high heat and served with a fresh and zingy lemon and cucumber salsa.

A fantastic starter which can easily be scaled up.

Scallops with Rosemary and Lemon Salsa
Serves 4

Ingredients:

For the Scallops: 12 King Scallops (Roe and Skirt Removed), 4 Large Rosemary Stalks, 6 Slices Thin Pancetta (Halved), Cracked White Pepper, Sea Salt, Olive Oil

For the Salsa: Juice and Segments of 2 Large Lemons, 1/4 Cucumber (Seeded and Finely Chopped), 3 Spring Onions (Finely Sliced), 1 Red Chilli (Seeds Removed and Diced), 2tsp Caster Sugar, 1tbsp Olive Oil, Sea Salt

Method:

1) Prepare the scallops by wrapping each in a half slice of pancetta. Skewer 3 scallops onto each rosemary stalk. Season each skewer with a little white pepper and sea salt and drizzle with olive oil. Cover and store in the fridge until ready to grill.

2) Prepare the salsa by combining all of the ingredients in a bowl – folding to combine. Season to taste with sea salt and a little extra lemon juice if required. Cover and store in the fridge until ready to serve.

3) Grill the scallops over a high heat for around 1-2 minutes each side – aim to achieve a slight char without overcooking the scallops.

4) Remove the scallops from the rosemary stalks and serve with the lemon salsa and a few rosemary leaves.

Enjoy!

Scallop, Elderflower, Strawberry and Tomato

Scallops, Elderflower, Tomato & Strawberry

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
Serves 2

Ingredients:

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
Sea Salt

Method:

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.

Enjoy!

Curried Scallops

Curried Scallop

As you many have noticed, I love cooking scallops! Not only are they delicious in their own right, they are incredibly versatile – a great canvas for a multitude of flavour combinations.

Pairing aromatic indian spicing and scallops makes for a delicious starter. Accompanied by a cumin yogurt dressing, oven dried tomatoes and toasted corn kernels, this dish is very easy and quick to prepare and may easily be scaled up for a dinner party.

Make your own spice blend to crust the scallops by grinding together a mixture of your favourite whole spices in a spice grinder or pestle and mortar – I use a mixture of cumin, coriander, ginger, turmeric, fenugreek and clove.

Curried Scallops
Serves 4

Ingredients:
8 King Scallops (Roe & Skirt Removed)
12 Cherry Tomatoes (Halved and Oven Dried)
Freshly Ground Spice Blend
100ml Natural Yogurt
2 tsp Ground Cumin
Coconut Shards (Lightly Toasted)
50g Canned Sweetcorn
50g Golden Sultanas
100ml Fresh Apple Juice
50g Caster Sugar
50ml Water
1tsp Coriander Seeds
1 Inch Piece Cinnamon
3 Cloves

1) Hydrate the sultanas by soaking them in the apple juice overnight in the fridge. Prepare the syrup glaze by combining the caster sugar and water in a small saucepan and bringing to the boil. Remove from the heat and add the cinnamon, coriander seeds and cloves. Set aside to infuse for at least 2 hours.

2) Combine the cumin and natural yogurt to make the dressing. Lightly fry the sweetcorn in a little olive oil over a medium heat until they are golden and crisp (around 5 mins).

3) Season the scallops with a little salt and dust well with the spice blend. Fry the scallops in a little olive oil in large non-stick frying pan over a high heat. Ensure you achieve a good crust on the exterior (by having the heat high) and cook for around 1 minute each side – be careful not to overcook.

4) To serve, place the scallops on top of the yogurt dressing. Drizzle the scallops with a little of the syrup glaze. Garnish with coconut shards, toasted sweetcorn, the sultanas and the dried cherry tomatoes.

Enjoy!

Scallops & Chorizo

Scallops & Chorizo

 

Oak-Smoked Chorizo Extra Picante is the perfect accompaniment to seared king scallops. Pairing with a little celeriac purée and Bramley apple makes for a glorious canapé or starter and will be sure to impress your guests.

Scallops & Chorizo

 

Scallops & Chorizo
Makes 6 Canapés or 2 Starters

Ingredients:
6 King Scallops (Roe & Skirt Removed)
1/2 Good-Quality Cooking Chorizo Sausage (Cubed)
1/2 Bramley Apple (Sliced into Batons)
1/2 Lemon Juice
1/2 Celeriac (Peeled and Cubed)
1 Pint Milk
Thyme Leaves
Sea Salt
Freshly Cracked White Pepper

Method:

1) To make the celeriac purée: Place the cubed celeriac in a saucepan and cover with the milk. Bring to a simmer and simmer for 15 minutes or until tender. Drain the celeriac from the milk, reserving 4 tbsp of milk. Place in a blender and blend with the reserved milk until smooth. Season with salt and white pepper to taste. Set aside or keep warm to serve.

2) Coat the apple batons with the lemon juice, set aside. Fry the cubed chorizo over a medium heat for 5 minutes until slightly crisp and set aside.

3) Season the scallops with a little sea salt and fry over a high heat in a little olive oil. Cook for 1 minute each side to achieve a good sear. Be careful not to overcook.

4) Serve the scallops with the celeriac purée, chorizo, apple and a sprinkling of thyme leaves.

Enjoy!

Scallops

Scallop, Pineapple, Cauliflower, Chive

 

Scallop with Pineapple, Chive Oil and Caramelised Cauliflower Purée.

Up until about a year ago I was obsessed with scallops – ordering them everywhere I went. But it was all too much of a good thing and I quickly went off them. Flicking back through the pages of Momofuku I stumbled across a dish of raw scallop with dashi and pineapple. Distaste aside, I knew this was the basis of a cracking little canapé.

Fearing I may be throwing myself in at the deep end by serving the scallop raw and with a shortage of dashi, I paired seared scallop with finely diced pineapple, chive oil and a little caramelised cauliflower purée. The slight tartness of the pineapple cutting through the sweetness of the scallop and cauliflower – a little smoked Maldon sea salt perfectly enhances the flavour of the scallop.

When cooked well the scallop is a glorious thing, but consume one which has been under or over cooked and you may well be put off for life. The secret is to sear them in a screaming hot pan to achieve a good crust on the outside, flipping them after only 30 seconds to 1 minute – anything more and you risk them being overdone.

Served in the shell, this makes a fantastic canapé but would scale up well for a starter or main.

Scallops, Pineapple, Cauliflower, Chive
Makes 6 Canapés

Ingredients:
6 Fresh Scallops
1/2 Pineapple Finely Diced
1 Small Bunch Chives
75ml Rapeseed Oil
1 Cauliflower into Florets
25g Butter
50ml Milk
Lemon Juice
Smoked Maldon Sea Salt
White Pepper

Method:

1) To make the cauliflower purée: Par-boil the cauliflower and pat dry. Melt the butter in a large frying pan and sauté the cauliflower for 10 minutes or until golden brown. Transfer to a blender and blend with the milk to form a smooth purée. Pass through a fine sieve. Season to taste with salt and a little white pepper and keep warm.

2) To make the chive oil: Combine the chives and rapeseed oil in a small blender or spice grinder. Pulse until smooth and well combined.

3) Heat a little olive oil in a large pan and sear the scallops over a high heat for 30 seconds to 1 minute each side. Meanwhile, combine the chopped pineapple with a little lemon juice.

4) To serve: Place the scallop on top of the cauliflower purée, spooning a little chive oil and chopped pineapple on top and around the scallop. Sprinkle with a little smoked sea salt to finish.

Enjoy!