Spiced diver-caught Scottish scallops

Name: Spiced diver-caught Scottish scallops
Total time: 40 min
Ingredients: 12 scallops, opened and cleaned; 2 tbsp of ras el hanout; 1/4 lemon; coriander cress; salt; pepper; 1 pinch of sugar; 1/2 onion, finely sliced; 2 tbsp of white wine; 2 tbsp of cumin seeds, toasted and crushed; 42ml of whipping cream; 42ml of milk; olive oil; 1 cauliflower, cut into small florets; 1 tbsp of water; 42ml of double cream; salt; 1/2 Granny Smith apple, peeled and cut into matchstick pieces; 1/2 head fennel, finely sliced; 1/2 lemon, juiced; salt; pepper

by Matthew Tomkinson

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Scallops and cauliflower are often paired, but this scallop recipe from Matthew Tomkinson adds crunchy fresh salad to balance the rich and soft textures of the scallops. Coriander cress is a micro-leaved variety of the herb. If you can’t find it then just pick off a few young leaves from a larger plant.

First published in 2015

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Ingredients

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Imperial

Spiced Scottish scallop recipe

12 scallops, opened and cleaned
2 tbsp of ras el hanout
1/4 lemon
coriander cress
salt
pepper
1 pinch of sugar

Cumin velouté recipe

1/2 onion, finely sliced
2 tbsp of white wine
2 tbsp of cumin seeds, toasted and crushed
42ml of whipping cream
42ml of milk
olive oil

Cauliflower purée recipe

1 cauliflower, cut into small florets
1 tbsp of water
42ml of double cream
salt

To plate

1/2 Granny Smith apple, peeled and cut into matchstick pieces
1/2 head fennel, finely sliced
1/2 lemon, juiced
salt
pepper

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Method

For the cauliflower purée, start by cutting the cauliflower into small florets. Steam or boil them until tender. Place in a blender with the cream and process to a smooth purée. Pass through a fine sieve, season and keep warm

1 cauliflower
1 tbsp of water
42ml of double cream
salt

To make the cumin velouté, start by finely slicing the onion and then sweat in a little olive oil until translucent. Add the cumin seeds and then the white wine. Boil until almost dry and add the cream and milk. Bring up to a simmer and pass through a fine sieve. Keep warm

2 tbsp of white wine
2 tbsp of cumin seeds
42ml of whipping cream
42ml of milk
1/2 onion
olive oil

Dry the scallops on kitchen paper and dust with the ras el hanout, and in a hot pan, colour the scallops for one minute on both sides and leave to one side to rest. Season the scallops with salt, a pinch of sugar and a few drops of lemon juice

12 scallops
1/4 lemon
salt
pepper
2 tbsp of ras el hanout

Place a couple of spoons of the cauliflower purée on a warmed plate and top with three of the scallops. Toss the fennel and apple together with a squeeze of lemon and season. Place this on top of the scallops and pour some of the cumin sauce around the outside

First published in 2015

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Matthew Tomkinson

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms. He now cooks classically influenced comforting dishes at Betony at The Kings Head in Wiltshire.

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