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Sliced scallops, summer greens, yuzu, Manx Queenie scallop soup and roast shellfish oil

Scallops, summer greens, yuzu, soup of Manx queenies and roast shellfish oil

Sliced scallops, summer greens, yuzu, Manx Queenie scallop soup and roast shellfish oil

PT2H15M

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1
Break the scallops open and carefully remove from the shells. Wash in iced water and remove the skirt of the scallop. Take the roe off the scallop and dry in a dehydrator overnight until completely dried out. Store the scallops in the fridge until the next day
  • 6 scallops, extra large
2
Preheat a water bath to 65°C
3
To make the Queen scallop soup, place a large heavy-bottomed pan over a medium heat and sweat the vegetables, herbs and peppercorns in the butter. Add the scallops and cook over a high heat until the scallops are overcooked and all of the juices have been extracted
  • 1 carrot, chopped
  • 1/2 bunch of spring onions, chopped
  • 1 basil leaf
  • 1 sorrel leaf
  • 1 sprig of lemon thyme
  • 1 sprig of marjoram
  • 3 sprigs of flat-leaf parsley
  • 6 green peppercorns
  • 15g of butter
4
Tip the contents of the pan into a vacuum bag along with the white wine and fish stock. Vacuum in a chamber sealer and cook the soup in the water bath for 4 hours
  • 125ml of white wine
  • 375ml of fish stock
5
To make the shellfish oil, smash the lobster shells and place in a pan with a little oil. Sweat until the shells have roasted nicely and turned red. Add the remaining ingredients (apart from the oil) and continue to sweat for 10 minutes. Add the rest of the oil and cook over a very gentle heat for 2 hours. Strain through muslin cloth and set aside to cool
  • 200g of lobster shell, or prawn/crab
  • 200ml of rapeseed oil
  • 1 sprig of thyme
  • 1 sorrel leaf
  • 1 basil leaf
  • 1 sprig of marjoram
  • 5 fennel seeds
  • 1 garlic clove
  • 1 tomato, over ripe
  • 10g of tomato purée
6
Reduce the cream for the soup by half, then pass the scallop soup into the cream, making sure you squeeze every single gram of juice from the scallops. Discard the scallops and season the soup to taste
  • 450ml of double cream
7
For the vegetable and herb garnish, pod the peas and broad beans. Blanch the peas, broad beans and beans in salted water until tender, then strain and refresh in ice water. Remove the skins from the broad beans once cool
  • 20 fresh peas in the pod
  • 10 broad bean pods
  • 20 fine beans, extra fine, trimmed
8
Bring the water and vinegar to the boil, pour over the mushrooms and allow to cool
  • 100g of shimeji mushrooms, trimmed
  • 100ml of water
  • 25ml of white balsamic vinegar
9
Slice each of the reserved scallops into 4 even slices, arrange 6 slices per portion in a circle in a large bowl and season with flaky sea salt and yuzu juice
  • 20ml of yuzu juice
  • flaky sea salt
10
Dress the vegetables and samphire in the shellfish oil and season before arranging over the scallops. Drizzle with the shellfish oil and grate the dried scallop roe over the whole dish
  • 50g of samphire
11
Warm the soup without boiling, or it will lose its delicate flavour. Flash the dressed scallops under a preheated grill for 10–15 seconds until they are 'just cooked' and the bowl is warm
12
Place the chervil on the vegetables and the chopped chives in the middle of the circle. Foam the soup with a hand blender and serve in a warm jug, pour the soup into the centre of the bowl when serving
  • 1/2 bunch of chives, chopped
  • 16 chervil tips

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