Roast scallops, bacon and malt vinegar
Scallops and bacon are a classic pairing, to which Ashley Palmer-Watts has added his own twist. Butter is whisked into an aged malt vinegar base to make a luxurious and tangy malt vinegar emulsion. Scallops are seared until golden, and served in their shells with bacon lardons and a spoonful of the emulsion for a show-stopping starter.
Ingredients
Metric
Imperial
For the malt vinegar base
- 60g of aged malt vinegar
- 10g of sugar
- 10g of salt
- 20g of lemon juice
For the malt vinegar emulsion
- 30g of malt vinegar base, from above
- 85g of salted butter, cut into cubes
For the scallops
- 6 scallops, and 6 half scallop shells
- groundnut oil, for frying
- salt and pepper
- 18 unsmoked bacon lardons
- 1 tbsp of chopped parsley
Parsley crumb
- 70g of pork fat
- 40g of Panko breadcrumbs
- 1 handful of fresh parsley, roughly chopped
- lemon zest, to taste
- salt, to taste
Method
Place the aged malt vinegar, sugar and salt into a small saucepan and bring to a simmer. Whisk until the sugar and salt have fully dissolved, then allow to cool.
- 60g of aged malt vinegar
- 10g of sugar
- 10g of salt
Once cool, add the lemon juice and mix well. Store in the fridge until required
- 20g of lemon juice
For the malt vinegar emulsion, place 30g malt vinegar base into a small pan and bring to a simmer
- 30g of malt vinegar base, from above
Reduce the heat to low, then add the butter, whisking in 1-2 cubes at a time
- 85g of salted butter, cut into cubes
Once all the butter has been fully emulsified, remove from the heat and set aside
Clean the scallop shells, then run them through the dishwasher to sterilise them
- 6 scallops, and 6 half scallop shells
Melt the pork fat in a pan. Once hot, toast the panko in the fat until golden. Drain on paper towels and let cool
- 70g of pork fat
- 40g of Panko breadcrumbs
Add the chopped parsley, and lemon zest and salt to taste
- 1 handful of fresh parsley, roughly chopped
- lemon zest, to taste
- salt, to taste
Drizzle oil all over the scallops, turning them over to coat evenly. Season with salt
- groundnut oil, for frying
- salt
Place a frying pan over medium to high heat. Carefully place the scallops into the hot pan, and cook until the first side is golden in colour. Turn the scallops, then add the bacon to the pan, cook on the second side whilst the bacon starts to colour
Arrange 3 shells onto a plate. When the scallops are evenly cooked, place one into each shell. Season with a little black pepper
When the bacon has a light golden colour, remove the pan from the heat and pour in all of the malt vinegar emulsion. Add the chopped parsley and gently warm through
- 1 tbsp of chopped parsley
Place three bacon lardons around each scallop, and a generous spoon of the malt vinegar emulsion over the scallops, garnish with the parsley crumb, then serve
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