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Baked Scallop with Guanciale and Seaweed Butter

Wed, 20 October 2021

Baked Scallop with Guanciale and Seaweed Butter

INGREDIENTS

FOR SCALLOPS

Serves 4 as a first course

8 small scallops cleaned
300ml dry white wine
butter
½ onion fine dice
100g mushrooms, fine sliced
40g plain flour
150ml double cream
2 tblesp bread crumbs
1 tblesp grated parmesan cheese
salt
black pepper

SEAWEED BUTTER

50g BUTTER
2 TEASPOONS DILL
20g DULSE
2 BUTTON SHALLOTS
1 LEMON juiced
10g capers
2 cloves garlic

Garnish
5g dill
5g chervil
5g shiso


METHOD

FOR SCALLOPS

Start by slicing the white of the scallop on the rounds in half. Keep the corals to the side for use later.

Poach the white rounds of the scallops in the white wine on a very gentle heat. When they are cooked strain through reserving the liquid.

In a clean saucepan add the butter, onion, mushroom and cook over a low heat for about 15 minutes. Sprinkle in the flour and the scallop liquid very gradually stirring as you do not want any lumps. This should become a thick smooth sauce. Season with salt and pepper and leave on a low heat for 5 minutes to cook through.

Remove from the heat and stir in the coral and slices of the scallop. Place the liquid in to the cleaned scallop shell. Sprinkle over the breadcrumbs and parmesan and place under a hot grill until browned and bubbling.


SEAWEED BUTTER
To make the butter take 10g butter in warm pan and melt and sweat the finely chopped shallots, chopped garlic for 3 mins. In a bowl place the capers, half of the lemon juice, finely chopped dulse, dill and cooled shallots. Mix with the remaining butter which should be at room temperature. Season with a pinch of salt and pepper and place in fridge.

Before cooking any of the shell fish ensure that all are thoroughly cleaned. If any shells are open discard. Place a large pot of salted water to boil adding star anise, bay leaf and pinch of peppercorns and put in lobster and cook for 5-6 mins. Remove and place in iced water. In same pot place langoustines and cook for 3 minutes and place in iced water. In same pot place brown shrimp and cook for 2 minutes and place in iced water. Remove all shellfish from iced water and shells and remove meat. Place meat in fridge. Keep all shells and 600ml of this water to one side for stock.

In a separate pot place one sliced shallot in olive oil until soft and add in the mussels and pour over 175ml of white wine. Place lid on pot and cook for 3-4 mins or until mussels are opened. Remove any that do not open and take the remaining mussels out of shells. Pour the liquid from the pan and set aside for stock. Repeat this process for the clams. Keep cooked mussels and clams in fridge.

Ask your fishmonger to open and shell the scallop and separate scallop from roe. This is now ready for cooking.

To make the stock place in a pot the chopped celery, carrots, leek, shallots and crushed garlic in olive oil until soft. Add in bay leaf, thyme, parsley, chopped tomato, star anise, peppercorns and pernod and reduce. Add in liquid from mussels and clams and reduce. Add in juice of one lemon and the shells from the cooked shellfish. Add in the 600ml of water used to cook lobster and langoustines and cook for 35 minutes on a gentle heat. Pass through a fine sieve this is now your shellfish sauce.

Place a table spoon of olive oil in pan and cook scallops and roe on both sides until golden. Take scallops and roe out of pan and leave to the side.

In the same pan place a ladle of the shellfish stock in pan on a gentle heat, stir in 50g of seaweed butter and add in the lobster meat, langoustines, scallop and roe, mussels and clams until warm. To serve spoon out the meat into a bowl and spoon over a tablespoon of the shellfish sauce and garnish with chopped dill, chervil and shiso.

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