Masterclass: Recipes: Main Courses
|
<<
BACK
|
SEARED CHUBBY SCALLOPS
Seared scallops with a warm ragout of garlic, tomato, potato and
other bits.
A dish full of Mediterranean flavours.
Ingredients
16 scallops (with the roe or ‘coral’ removed)
6 tomatoes
1 bulb of garlic
1 aubergine
4 peppers (2 red, 2 yellow)
Sprigs of thyme
2 large potatoes
Olive oil
Balsamic vinegar (eg ‘Fresh Olive Company’)
Garnish
Deep fried basil and sage leaves and a few fresh chive tips.
Method
1. Remove the skins from the tomatoes (by blanching in hot
water and then plunging into cold water). Cut into quarters and
discard the seeds. Place on greaseproof paper on a baking sheet
and sprinkle over a clove of finely chopped garlic, sprigs of thyme
and season well. Place in a preheated oven at 140ºC, 275ºF,
Gas Mark 1 for 1 hour.
2. To slow roast the garlic, separate the cloves but leave the skins
on, drizzle with olive oil and place in a low oven (as above) for
45 minutes.
3. Discard the seeds from the aubergine and peppers. Cut the flesh
into 1cm squares. Saute in 1tbsp olive oil and 1tbsp balsamic vinegar
with a clove of garlic, thyme and seasoning until tender.
4. Peel the potatoes & cut out 16 potato balls using a parisienne
scoop/melon baller. Blanch in hot water until tender.
5. Gently warm up the tomatoes, garlic, potato balls and aubergine
and pepper confit. Rub the scallops with a little olive oil and
sear in a hot pan for about 1 minute on each side.
To Serve:
Place the vegetables in the centre of a bowl. Top with the
scallops and garnish with the deep fried herbs and fresh chive tips.
Note: Stages 1-4 can be prepared ahead of time.
Drink Suggestion:
Riesling Alsace. Region France. Delicate wine with fine grape
aroma and fruity flavour.
|
