Scallops with pale ale-braised beef, butternut squash and sage brown butter

Juicy, succulent scallops, beer-braised beef and butternut squash two-ways add up to a vibrant and original take on surf and turf from seafood extraordinaire Tony Fleming. A few of the elements in this recipe can be prepared ahead of time to ease the last-minute stress.

First published in 2015




Seared scallops

Beef cheeks

Butternut squash cubes and purée


Clean and trim the beef cheeks and peel and roughly chop the vegetables. Place the beef cheeks, vegetables, bay and thyme into a large pot and add the pale ale and wine. Leave to marinate for 24 hours
After marinating, strain the liquid into a saucepan and bring to the boil, skimming off any residue and scum that rises to the surface
Preheat the oven to 120°C/gas mark 1/2
Meanwhile, heat a dash of rapeseed oil in a large frying pan over a medium-high heat. Sear the cheeks and vegetables until lightly browned and golden on all sides. Pour the boiling liquid over the cheeks and reduce until syrupy and sticky
  • rapeseed oil
Add some beef stock to the pan to loosen slightly, bring to the boil, cover with a lid and place in the oven for 4 hours, until tender and just falling apart
  • 200ml of beef stock
While the beef is in the oven, open and clean the fresh scallops (you can buy pre-prepared scallops from your local fishmonger if you prefer) and set aside
Dice half of the butternut squash into uniform 1cm cubes and reserve. Finely chop the remaining squash and place in a saucepan, adding enough vegetable stock to cover. Simmer until tender, then strain and reserve the stock
Blend the squash with the butter, adding small amounts of the stock to achieve a thick, smooth purée. Add salt and pepper to taste and pass through a fine strainer. Store in a small saucepan, cover and set aside until required
Preheat the oven to 180°C/gas mark 4
Toss the diced butternut squash in a little rapeseed oil, season with salt and roast for 15-20 minutes until just cooked. Remove and set aside
  • rapeseed oil
Remove the beef cheeks from the oven and remove the cheeks from the liquid. Strain the sauce and reduce to a thick, rich glaze. If you are cooking the cheeks ahead of time, leave to cool in the liquid before draining the sauce - this will help to keep the meat tender
Cut the scallops in half to form 2 semi-circles and heat a large knob of butter in a hot frying pan. As soon as the butter foams, add the scallops and sear flat-side down until golden and just cooked through
Add the chopped sage and pine nuts for the last 20-30 seconds. Remove from the pan, season and set aside for 1 minute
To serve, reheat and smear the purée onto plates in a linear motion and place the cubed butternut squash in a line. Cut the beef cheeks in half and warm through in the glaze before plating. Finally, add the scallops and garnish with the pine nuts, sage and pan juices. Serve immediately
First published in 2015

Tony Fleming built a reputation off sophisticated fish and seafood dishes at Angler, but now he's showing the full extent of his armoury at legendary restaurant Le Pont de La Tour, where he cooks classical, comforting food to the highest standards.

Get in touch

Please sign in or register to send a comment to Great British Chefs.

You may also like

Load more