Saturday, August 24

Hand Dived Scallops, Potted Shrimp Butter, Samphire

Pretty much what it says on the tin. Expensive...but the cost is negated by the ease of cookery and assembly. This dish eats beautifully and would seriously impress as a starter.

Scallops - 6 large ones, corals removed
A little butter
A little veg oil
Samphire - 1 handful
Morecambe Bay Potted Shrimps - 1x 50g pot

Quickly wash the scallops to remove any grit then pat dry using kitchen paper. Leave out of the fridge for 30 mins to allow them to come to room temperature. This is important as you want the scallops to be golden on the outside and just warm and cooked at the centre - this is not easy if the scallops are cooked straight from the fridge. Season the scallops well with salt and white pepper. Get a small pan of boiling water on to blanch the samphire.

Heat a non-stick pan over a medium high heat. Lightly oil the pan and test the heat with a scallop - it should sizzle angrily. If your pan is not hot remove the scallop and try again a little later. Place all the scallops in the pan and allow to colour well before flipping over. Reduce the heat in the pan and allow to cook through. If your scallops are enormous, you may need to run them through a warm oven to cook through but don't over cook them - they should still have a nice 'bounce' in the centre when prodded.

While the scallops are cooking warm the potted shrimp in a small pan to melt the butter but don't boil. Drop the samphire into the boiling water and blanch for 30 seconds then drain. Lay a little samphire on warmed serving plates, top with scallops and drizzle with the butter and shrimps. Serve with a little lemon.

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