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.
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
Place 100ml of this reduction into a clean pan and bring to the boil
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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
To cook the scallops, add a knob of butter and a dash of oil to a frying pan and heat until very hot
butter
oil
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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
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
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.
