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This gourmet scallop recipe from Agnar Sverrisson is a complex starter, both in terms of preparation and flavour. Make sure you are prepared to put in some elbow grease as the pay-off will be worth it.
For the quinoa, place all the ingredients into a pan and bring to a boil. Turn down and simmer for 10 minutes. Take off the heat and cover until all the liquid has been absorbed
For the fennel dice, bring the water and salt to a boil. Blanch the fennel dice in the water for 2-3 minutes until tender but still with some bite. Refresh in iced water
For the pickle liquor, put all the ingredients in a pan and bring to a boil. Take off the heat and leave to infuse for 30 minutes. Pass through a sieve
For the pickled baby onions, put the water and salt into a pan and bring to a boil. Blanch the onions for 3-4 minutes until soft but still have some bite. Remove from the pan and halve lengthways
Put in a pan with 400ml pickle liquor. Bring to a boil, take off the heat and allow to cool to room temperature
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For the baby mooli, cut each mooli into 3 sections. Bring the salt and water to a boil. Blanch the mooli pieces for 1-2 minutes until tender but still with some bite. Refresh in iced water
For the sea aster and sea fennel, blanch the sea aster and sea fennel separately in pans of boiling water for 5-10 seconds. Drain and refresh in iced water
For the crab and bonito nage, heat the oil in a large pan. Add the crab shells and sweat for 1-2 minutes. Add the white wine and bring to a boil, and cook out for 2-3 minutes
Add the vegetable nage, bring to the boil, turn down and simmer for 5 minutes. Take off the heat and add the scallop skirts and lemongrass and infuse for 5 minutes. Pass through a fine sieve
Add the xanthan gum by sprinkling it onto the surface of the liquid and whisking it in. Season with the salt, lemon juice and bonito vinegar. Pass through a fine sieve
Carefully remove the roe and muscle and slice the scallop off the shell. Wash in cold water and blot dry. Cover with a damp cloth and chill until needed
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To finish the scallops, heat the olive oil in a non-stick pan until very hot
1 tbsp of olive oil
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Season the scallops, add to the pan rounded side down and cook for 30 seconds to 1 minute until nicely golden. Turn over, season with lemon juice and lift out of the pan
Agnar Sverrisson’s modern European food combines seasonal British ingredients with Icelandic specialities, serving rustic, Nordic-inflected plates that highlight textural contrast and clean, intense flavours.