Roast Scallops Recipe - Great British Chefs

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Roast scallops with chestnut velouté, maple syrup, apple, pancetta and watercress

Starter
medium
4
60 minutes

PT1H

The velouté for this roast scallops recipe can be made in advance and stored in the fridge if you don't have time to complete the dish in one sitting. An elegant starter that makes great use of scallops' versatility.

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Ingredients

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Metric

Imperial

Jersey scallops

1 tbsp of olive oil
8 scallops, cleaned
50g of butter
1/4 lemon, juiced

Chestnut velouté

50g of unsalted butter
1/2 onion, sliced
1 garlic clove
2 sprigs of thyme
200g of vacuum packed cooked chestnuts, chopped
1 tsp balsamic vinegar
300ml of water
250ml of milk

Pancetta

4 pancetta slices

To plate

1 Cox apple, cut into batons
8 watercress buds, to garnish
2 tbsp of maple syrup

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Hand blender
Fine chinoise

Method

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1

To make the velouté, put the butter in a saucepan to melt, and add the sliced onion, garlic and thyme. Cook until the onions are soft and translucent

50g of unsalted butter
1/2 onion
1 garlic clove
2 sprigs of thyme

2

Add the chopped chestnuts to the pan and cook for 2 minutes on a medium heat. Add the balsamic vinegar, water and milk, and bring to the boil

200g of vacuum packed cooked chestnuts
1 tsp balsamic vinegar
300ml of water
250ml of milk

3

Simmer for 5 minutes. Remove the velouté from the heat and blend until smooth. Pass through a sieve and set aside until needed

4

To prepare the pancetta, heat the oven to 100°C/lowest gas mark your oven will go to

5

Place a piece of greaseproof paper on a flat baking tray. Lay on the pancetta strips, then cover with another piece of grease proof paper and another flat tray

4 pancetta slices

6

Cook for 5 minutes or until crisp and brown. Allow to cool

7

For the scallops, heat a non-stick frying pan. Add the olive oil and the scallops and cook for approximately 30 seconds until golden brown

8 scallops
1 tbsp of olive oil

8

Turn over and cook the scallops for a further 30 seconds. Add the rest of the butter, allow to foam and then finish the scallops with the lemon juice

50g of butter
1/4 lemon

9

While the scallops are resting, heat up the chestnut velouté. Place two scallops in each serving bowl and carefully pour over the velouté

10

Break over the crisp pancetta and garnish with the apple batons, watercress buds and drizzle with the maple syrup. Serve immediately

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Shaun Rankin

Shaun Rankin

Shaun Rankin’s cooking exudes effortless self-confidence.

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