Tue, 2 February 2021
Seared Irish scallops with Black Rice and saffron rouille
Ingredients
• 60g butter
• Tablespoon olive oil
• 1 shallot finely diced
• 2 cloves garlic thinly sliced
• Table spoon of squid ink
• 100g grated parmesan cheese
• 300g such as arborio or carnaroli
• 700ml fish or vegetable stock
• 150ml of white wine
• 4-6 scallops per person
Directions
For your rice
• To medium pot add the olive oil
• Add shallot and fry for a few seconds
• Add garlic and fry for a few seconds
• Add rice and stir for 1 minute. Add wine and cook until there is no liquid left.
• Have your stock on the heat so warm
• Add ½ the stock ladle by ladle , bring to the boil, then reduce heat to low and simmer until there is no liquid left.
• Add remaining stock, bring to the boil again, then turn heat to low and cook, stirring, for another 7 minutes, until rice is cooked.
• Add you ink and stir in fully
• Add the cheese and butter
• Season, then stir in fish and remaining butter. Remove from heat and cover.
For your Saffron Rouille
• 2 egg yolks
• Tea spoon of Dejon mustard
• 1g of salt
• black pepper
• ½ lemon, juiced
• 1 pinch of saffron
• 1 pinch of cayenne pepper
• 200ml of olive oil
• 200ml of vegetable oil
• 4 garlic cloves
• 2 tablespoons of bread crumbs
Directions
1. Add your saffron to a little water ( 1 tbs water)
2. After 5 min add your bread crumbs and set aside
3. In blender blitz you garlic a
4. add mustard and blitz
5. add you saffron bred crumbs and continue to blitz
6. add eggs and blitz till it looks light
7. very slowly add your oil
8. finish with lemon juice, salt and cayenne
To sear your scallops
Method
1. Preheat a pan over a high heat and add a tbsp of oil. Pat dry scallops with kitchen paper and season well.
2. Lightly oil your scallops
3. Add the scallops to the pan flat side down and cook until golden brown, this will take 2-3 minutes. Don’t move the scallops around in the pan as this will prevent them from cooking.
4. Turn the scallop over and cook for a further 1-2 minutes
5. Add a knob of butter to the pan and baste the scallops.
6. Add juice of ½ lemon and turn off heat and baste for 1 min
