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

servings4
2 hours

Ingredients

Seared scallops

  • 4 Orkney scallops, large
  • 1 knob of butter
  • 1/2 bunch of sage
  • 50g of pine nuts
  • salt
  • pepper

Beef cheeks

  • 2 beef cheeks, large
  • 500ml of red wine
  • 660ml of Meantime London Pale Ale
  • 1 large carrot
  • 1 onion
  • 1 celery stick
  • 1 bulb of garlic
  • 1 bay leaf
  • 1 sprig of thyme
  • 200ml of beef stock
  • rapeseed oil

Butternut squash cubes and purée

  • 1 butternut squash, peeled and deseeded
  • vegetable stock
  • 20g of butter
  • salt
  • pepper
  • rapeseed oil

Method

1
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
  • 2 beef cheeks, large
  • 1 large carrot
  • 1 onion
  • 1 celery stick
  • 1 bulb of garlic
  • 500ml of red wine
  • 660ml of Meantime London Pale Ale
  • 1 bay leaf
  • 1 sprig of thyme
2
After marinating, strain the liquid into a saucepan and bring to the boil, skimming off any residue and scum that rises to the surface
3
Preheat the oven to 120°C/gas mark 1/2
4
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
5
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
6
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
  • 4 Orkney scallops, large
7
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
  • 1 butternut squash, peeled and deseeded
  • vegetable stock
8
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
  • 20g of butter
  • salt
  • pepper
9
Preheat the oven to 180°C/gas mark 4
10
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
11
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
12
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
  • 1 knob of butter
  • 4 Orkney scallops, large
13
Add the chopped sage and pine nuts for the last 20-30 seconds. Remove from the pan, season and set aside for 1 minute
  • 1/2 bunch of sage
  • 20g of pine nuts
  • salt
  • pepper
14
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