Scallop with smoked onion and razor clam


First published in 2019
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Mussel stock

Jerusalem artichoke purée

Onion and smoked butter sauce

  • 100g of white onion, sliced
  • 1 dash of vegetable oil
  • 100g of butter, smoked and diced
  • 25g of butter, cooked into beurre noisette
  • 0.5g of xanthan gum
  • lemon juice, to taste

To serve

Begin by preparing the razor clams. Rinse the shells then place them in a pan of boiling water until the shells open. Remove, drain and when cool enough to handle, remove the meat from the shell with a knife. Discard any dark or black bits so you're left with the pure white meat. Place on a tray lined with greaseproof paper and store in the freezer until ready to serve
To begin, make the mussel stock. Steam the mussels in the water and white wine until the shells open. Drain, reserving the liquor in a clean bowl (you can use the mussels in another dish). Add the yeast, kelp and shiitakes to the hot liquor and leave to infuse for 15 minutes. Pass the liquid through a fine sieve and cool. You should be left with approx. 250ml of stock
For the Jerusalem artichoke purée, melt the butter in a large pan over a high heat. Add the artichokes with a good sprinkling of salt and allow as much moisture to evaporate as possible before they begin to brown. Turn the heat down to low and slowly caramelise, scraping the bottom of the pan and stirring regularly. Once well caramelised, deglaze with a splash of water. Transfer the contents of the pan to a Thermomix with the yoghurt and blitz at 100°C until super-smooth (alternatively, blitz in a regular blender, then return to the pan and warm through). Check for seasoning, then pass through a fine sieve and cover until ready to serve
For the onion and smoked butter sauce, sweat the onions in a frying pan over a low heat, with a dash of oil and a sprinkling of salt under a cartouche. Cook until they are covered in their own liquid and translucent, but do not allow to brown. Transfer the contents of the pan to a blender and blitz until smooth. Pass through a fine sieve and cool – you will need 65g of the purée for this recipe
Place 250ml of the mussel stock and the xanthan gum in a Thermomix and heat to 70°C. Alternatively, place in a pan and warm to 70°C, stirring constantly. Add 65g of the white onion purée, then the smoked butter and beurre noisette a little at a time. Check for seasoning and add lemon juice to taste
  • 0.5g of xanthan gum
  • 100g of butter, smoked and diced
  • 25g of butter, cooked into beurre noisette
  • lemon juice, to taste
Remove the razor clams from the freezer and use a very sharp knife to cut them into 6mm slices widthways. Add them to the sauce with the samphire and rhubarb, ready to warm through before serving
  • 125g of samphire, cut into brunoise
  • 1 stick of rhubarb, cut into 2mm dice
When ready to serve, place a frying pan over a high heat and add a little vegetable oil. Cook the scallops for 2 minutes on each side and season with salt
To plate, place a spoonful of the Jerusalem artichoke purée in the bottom of each bowl. Top with a scallop, then briefly warm through the sauce and spoon it around the scallop
First published in 2019
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