This elegant dish from Richard Corrigan contains monk's beard - a plant similar to samphire that's grown in Tuscany. Also present is blood orange, with a tang that brilliantly offsets the seafood in this scallops and shrimp recipe.
Richard Corrigan has pioneered the rehabilitation of British and Irish food, reinterpreting the traditional and combining modern luxury with earthy, country cooking. His style, which holds ingredient-led simplicity at its core, is natural and instinctive and his pared back menus continue to be received with acclaim.
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To make the blood orange and shrimp butter, place the shallots, peppercorns, thyme, garlic and white wine in a saucepan. Gently simmer for 40 minutes, then pass through a fine sieve
300ml of white wine
2 garlic cloves, crushed
2 sprigs of thyme
6 white peppercorns
2 shallots, cut into julienne
Place 100ml of this reduction into a clean pan and bring to the boil
Slowly whisk the butter into the reduction, one or two pieces at a time while cooking - only add the next piece of butter once the rest has melted and emulsified into the sauce. Finish with the fresh lemon juice and season with cayenne pepper and salt. Set aside until ready to serve
1 pinch of cayenne pepper
salt to taste
200ml of lemon juice
250g of butter, diced
To cook the salsify, sweat the shallots in oil with the thyme, garlic and peppercorns until soft but without colour
2 shallots, sliced
1 sprig of fresh thyme
1 garlic clove
4 white peppercorns
Add the white wine, bring to the boil and reduce by half, then add the white wine vinegar and chicken stock and bring to the boil
100ml of white wine
500ml of white wine vinegar
500ml of chicken stock
Check the seasoning, then add the salsify batons and poach until tender for 5 - 10 minutes
500g of batons of salsify, cut into 4 inch baton
To cook the scallops, add a knob of butter and a dash of oil to a frying pan and heat until very hot
Season the scallops and place them in the pan. Cook on a high heat for 2 minutes - do not move the scallops around the pan until they have caramelised on each side
Squeeze a little lemon juice over the scallops, remove from the pan and finish under a hot salamander or grill
Meanwhile, gently heat the beurre blanc with the brown shrimp and the blood orange segments. When hot, stir in the herbs
4 tbsp of brown shrimp
40 blood orange segments
thyme leaves, chopped
To serve, warm the salsify in its cooking liquor and arrange into hot bowls. Spoon over the sauce, then place the scallops around. Finish with the blanched monk's beard over the top
monk's beard, blanched
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