Lasooni scallop with Goan sausage and seaweed
A plump, hand-dived scallop is dressed in a generous amount of wild garlic (lasooni) butter, topped with crisp Goan sausage, a sprinkle of dried seaweed and a twist of lime juice in this beautiful, easy starter from Will Bowlby. A perfect example of the chef's Indian-meets-British style.
Goan sausage can be found in good Indian grocers, but if you really can't find it then you could use chorizo instead to make this dish. However, it's really worth seeking the stuff out, as it has an incredible smoky, rich flavour that's different to chorizo.
First published in 2021
Ingredients
Metric
Imperial
- 4 hand-dived scallops, as large as you can get
- 1 bunch of wild garlic, leaves only, washed
- 100g of unsalted butter, softened
- 1 green chilli, chopped
- 100g of Goan sausage, skinned
- 1 lime
- 1 tbsp of dried seaweed, blitzed or crushed into a power
- vegetable oil, for frying
- sea salt
SAVE RECIPE
Method
1
Begin by making a wild garlic butter. Bring a pan of water to the boil and blanch the wild garlic leaves for 30 seconds. Drain and refresh in iced water until cool, then drain again, squeezing out any excess liquid. Roughly chop and place in a food processor with the butter and green chilli. Blitz until bright green and well combined. Set aside
- 1 bunch of wild garlic, leaves only, washed
- 100g of unsalted butter, softened
- 1 green chilli, chopped
2
Place a frying pan over a medium-high heat with a dash of oil. Roughly chop the Goan sausage and add to the pan, cooking for around 5 minutes until it darkens in colour, the fat renders and the sausage crisps up. Drain off some of the fat and set the sausage aside
- 100g of Goan sausage, skinned
- vegetable oil, for frying
3
Gently melt the wild garlic butter in a pan, then keep warm
4
Trim the scallops of their coral and ensure they’re nice and neat. Place a frying pan over a high heat with a generous amount of oil and wait until it’s very hot. Season the presentation side (the larger flat side) of each scallop with salt, then place them in the pan presentation-side down. Cook for 2-3 minutes, then turn and cook for a final minute. They should be a deep golden colour and crisp on top
- 4 hand-dived scallops, as large as you can get
- sea salt
5
To serve, place a scallop on each serving plate (ideally a scallop shell, if you have one). Spoon some of the melted wild garlic butter over the top, then squeeze over a little lime juice. Top with a little of the crisp Goan sausage, then finish with a sprinkle of dried seaweed
- 1 lime
- 1 tbsp of dried seaweed, blitzed or crushed into a power
First published in 2021
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024
