Seared Orkney scallop, coconut curry sauce, coriander and finger lime

Name: Seared Orkney scallop, coconut curry sauce, coriander and finger lime
Total time: 2 h
Ingredients: 40ml of rapeseed oil; 40g of coriander, picked; iced water; 60g of mayonnaise; 1 tsp clarified butter; 1/2 Spanish onion, peeled and thinly sliced; 3 garlic cloves; 5g of ginger, grated; 1 tsp cumin seeds; 1/2 tsp coriander seeds; 1/4 tsp fenugreek seeds; 1/2 tsp garam masala; 1/2 tsp mild curry powder; 1/4 tsp ground turmeric; 1/4 tsp ground black pepper; 1 tbsp of tomato purée; 4 plum tomatoes, diced; 100ml of chicken stock; 1 tbsp of crème fraîche; 150g of coconut purée; 1 tsp honey; lemon juice, as needed; 6 large hand-dived Orkney scallops; 1 lime, zested and juiced; 50g of butter, cold, diced, for basting; oil, for cooking; flaky sea salt; 20g of coconut flakes, toasted; 20g of puffed wild rice; 1 finger lime

by Jamie Shears

Item 1 of 1

Starter
medium
6
2 hours plus overnight hanging for the oil

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This elegant scallop starter is served with a richly spiced coconutty curry sauce, and garnished with pearls of finger lime and a creamy coriander emulsion. Make sure to start this a day in advance, as the coriander oil needs to drain overnight. Jamie designed this dish to pair specifically with Chateau d’Esclans Provence Rosé, as its floral fruitiness works in perfect harmony with the spiced coconut sauce and citrus flavours.

First published in 2020

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Ingredients

Metric

Imperial

Coriander emulsion

40ml of rapeseed oil
40g of coriander, picked
iced water
60g of mayonnaise

Curry sauce

1 tsp clarified butter
1/2 Spanish onion, peeled and thinly sliced
3 garlic cloves
5g of ginger, grated
1 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp fenugreek seeds
1/2 tsp garam masala
1/2 tsp mild curry powder
1/4 tsp ground turmeric
1/4 tsp ground black pepper
1 tbsp of tomato purée
4 plum tomatoes, diced
100ml of chicken stock
1 tbsp of crème fraîche
150g of coconut purée
1 tsp honey
lemon juice, as needed

Scallops

6 large hand-dived Orkney scallops
1 lime, zested and juiced
50g of butter, cold, diced, for basting
oil, for cooking
flaky sea salt

To serve

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Equipment

Blender
Muslin cloth
Piping bags

Method

Blend together the oil and coriander

40ml of rapeseed oil
40g of coriander, picked
iced water

Pass the oil through muslin then transfer to a disposable piping bag

Hang the piping bag in the fridge overnight, point down

The next day, the water should have all separated and settled at the bottom. Snip off the end of the piping bag and carefully drain off any sediment and water. Once the oil runs clear, transfer to a bowl and stir in the mayonnaise so you have a thick emulsion

60g of mayonnaise

Start the sauce by sweating down the onion with the clarified butter until translucent and soft

1 tsp clarified butter
1/2 Spanish onion, peeled and thinly sliced

Add the garlic and ginger and cook for a further 5 minutes

3 garlic cloves
5g of ginger, grated

Toast all the ground and whole spices in a separate pan until they are lightly coloured and fragrant

1 tsp cumin seeds
1/2 tsp coriander seeds
1/4 tsp fenugreek seeds
1/2 tsp garam masala
1/2 tsp mild curry powder
1/4 tsp ground turmeric
1/4 tsp ground black pepper

Add the spices to the onions along with the tomato purée and cook for 5 minutes, then add in the tomatoes and cook down for 10 minutes

1 tbsp of tomato purée
4 plum tomatoes, diced

Deglaze the pan with chicken stock and simmer gently for 10 minutes

100ml of chicken stock

Add in the coconut purée and crème fraiche, then cook for 10 minutes more

1 tbsp of crème fraîche
150g of coconut purée

Blend the sauce until smooth and finish with the honey and lemon juice

1 tsp honey
lemon juice, as needed

Shuck the scallops, first carefully removing the whole muscle, then the skirt and the roe

6 large hand-dived Orkney scallops

Wash the scallops in ice water and pat dry

When ready to cook the scallops, heat a cast iron pan until hot, add a dash of oil and season the scallops with salt

oil, for cooking

Sear the scallops presentation-side down for 1 minute, then flip, add the butter and baste for a further minute

50g of butter, cold, diced, for basting

Remove the scallops from the pan and rest for a few minutes. Just before serving, finish them with the lime zest, juice and flaky sea salt, then slice each into three pieces

1 lime, zested and juiced
flaky sea salt

Serve the scallops on the curry sauce, with some dots of coriander emulsion. Garnish with finger lime, toasted coconut, coriander cress and puffed rice