Orkney scallop with fermented carrots, pickled alexanders, rock samphire and chicken skin

4
1 hour 45 minutes

Ingredients

Scallops

  • 4 Orkney scallops, cleaned
  • 100ml of water
  • 10g of salt
  • 20ml of extra virgin rapeseed oil
  • 1 dash of lemon juice

Fermented carrot purée

  • 1kg carrots, young
  • salt
  • 100ml of whey

Alexander flowers

  • 100g of alexanders, flowers only, washed and picked
  • 100g of Chardonnay vinegar

Alexander purée

  • 300g of alexanders, young leaves only, washed and picked
  • 2g of xanthan gum
  • salt, to taste

Pickled carrots

  • 60ml of water
  • 60g of sugar
  • 125ml of apple vinegar
  • 1 purple carrot
  • 1 carrot, orange

Roast chicken skin

  • 8 chicken skins, taken from the breast
  • 100ml of water
  • 4g of salt

Rock samphire

  • 200g of rock samphire, washed and picked
  • 100ml of water
  • 25g of unsalted butter
  • 3g of salt

Method

1
Begin by making the fermented carrot purée, as this will take 7–10 days. Peel, trim and finely slice the carrots. Weigh and calculate 1.5% of the weight, then add that quantity of salt to the carrots and mix well. Place them in a vacuum bag with the whey, seal and leave to ferment for 7–10 days
  • 1kg carrots, young
  • salt
  • 100ml of whey
2
Add the contents of the bag to a blender and blitz until smooth, then transfer to a squeeze bottle and reserve in the fridge
3
The pickled alexanders also take 10 days to develop their flavour. Add the flowers to the vinegar and store in a sealed jar for a minimum of 10 days. These make a great preserve to use throughout the year
  • 100g of alexanders, flowers only, washed and picked
  • 100g of Chardonnay vinegar
4
The day before you plan to serve the dish, prepare the pickled carrots. Bring the water and sugar to the boil in a pan, remove from the heat and add the vinegar. Leave to cool
  • 60ml of water
  • 60g of sugar
  • 125ml of apple vinegar
5
Peel the carrots and square them off to create 2cm-thick batons. Use a mandoline to slice the carrots lengthways into fine ribbons. Keeping the two colours separate, place in a bowl and cover with vinegar. Leave to marinate overnight
  • 1 purple carrot
  • 1 carrot, orange
6
On the day you plan to serve the dish, prepare the roast chicken skin. Preheat the oven to 180°C/gas mark 4. Make a brine by dissolving the salt in the water. Scrape any excess fat away from the chicken skin, then submerge in the brine for 1 hour
  • 4g of salt
  • 100ml of water
  • 8 chicken skins, taken from the breast
7
For the alexander purée, bring a large pan of water to the boil, add the alexander leaves and cook for 6 minutes until very tender. Drain and refresh in iced water. Squeeze out any excess liquid and add to a blender, blitzing until smooth. Add the xanthan, blitz again and season. Pass through a fine sieve and reserve in a squeeze bottle
  • 300g of alexanders, young leaves only, washed and picked
  • 2g of xanthan gum
  • salt, to taste
8
Drain and dry the skin on kitchen paper. Line a baking sheet with greaseproof paper and spread out the chicken skin on top. Cover with another piece of paper and another tray, place a weight on top and cook in the oven for 19 minutes until golden. Drain on kitchen paper and set aside
9
Cook the rock samphire by bringing the water, butter and salt to the boil in a pan, then emulsify with a hand blender. Bring back to the boil, add the rock samphire and cook for 2 minutes or until crisp but tender. Drain and keep warm
  • 100ml of water
  • 25g of unsalted butter
  • 3g of salt
  • 200g of rock samphire, washed and picked
10
For the scallops, make a brine by dissolving the salt in the water and submerging the scallops for 5 minutes. Drain and place on kitchen paper. Heat the rapeseed oil in a frying pan over a medium heat and sear the scallops on one side for 1 ½ minutes until golden brown. Turn the scallops over and cook for a further 30 seconds. Remove from the heat and deglaze the pan with the lemon juice. Reserve the scallops on a small dish, pouring over any cooking juices, then season with salt and keep warm
  • 10g of salt
  • 100ml of water
  • 4 Orkney scallops, cleaned
  • 1 dash of lemon juice
  • 20ml of extra virgin rapeseed oil
11
To serve, place a ring of alexander purée on each plate before adding 3 large dots of the fermented carrot purée – enough for each bite of scallop. Roll up the carrot ribbons and add to the plate and sprinkle the alexander flowers over the purée. Place a scallop in the centre of the dish and finish with the rock samphire and roast chicken skin