Orkney scallop, salmon belly, sea vegetables

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The textures in this scallop recipe are beautifully complementary, with crisp tempura, creamy pâté and citrus marinated salmon. Nigel Haworth's innovative dish makes a fantastic seafood starter, and will leave you with plenty of leftover scallop roe pâté - try serving this with crispbreads or crackers as a quick and easy canapé.

First published in 2015

Ingredients

Metric

Imperial

Scallops

Scallop roe pâté

Marinated salmon

Tempura batter

  • 100g of potato starch
  • 100g of self-raising flour
  • 100g of cornflour
  • 350g of sparkling water, ice-cold
  • 5g of salt
  • lemon juice

Crème fraîche dressing

Sea vegetables

  • sea lettuce, 16 pieces
  • sea beet, 4 leaves
  • ice lettuce, 12 pieces
  • 12 sprigs of dill

Equipment

  • Sous vide equipment
  • Pacojet
  • Blender
  • Deep fat fryer

Method

1
Preheat a water bath to 65°C
2
Begin by preparing the pâté. Trim the scallop roes, wash thoroughly under cold running water then drain well and set to one side. Sweat the shallots and garlic in a dash of oil then add the alcohols, sugar and seasoning. Reduce down to a jam-like consistency then allow to cool
3
Place the scallop roes in a vac pack bag along with the shallot jam. Season again and seal tightly, then cook in the water bath for 10 minutes
4
Remove the roes from the water bath and place in the freezer until they are completely cold. Transfer to a Pacojet with the melted butter and then freeze, blitz twice and reserve. Alternatively, simply blitz in a blender until it forms a smooth pâté. Set aside until ready to serve
5
To make the marinated salmon, mix together the lemon, wine, dill, sugar and seasoning and place into a vacuum bag with the salmon. Vacuum pack and leave in the bag for 30 minutes
6
After this time, remove the salmon from the bag and brush off the marinade. Remove the skin and dice the salmon into 1cm cubes, then set aside until required
7
For the crème fraîche dressing mix together the crème fraîche with the lemon juice, salt and pepper to taste and refrigerate. Blitz the nori sheets to a powder in a blender and reserve to sprinkle over the crème fraîche dressing when ready to serve
8
Preheat a deep-fryer to 180°C
9
Meanwhile, prepare the tempura. Gently whisk all of the ingredients together until combined and they form a batter. Cut the scallops in half and season with salt and lemon juice then dust each piece of scallop with self-raising-flour.
  • 100g of potato starch
  • 100g of cornflour
  • 100g of self-raising flour
  • 350g of sparkling water, ice-cold
  • 5g of salt
  • lemon juice
  • 4 scallops, large
  • 1 lemon
  • self-raising flour
10
Dip each scallop piece into the batter mix until completely covered and lower into the fryer. Fry for 1-2 minutes until light and crispy then drain on kitchen paper. Season with salt
11
To plate, spoon the the crème fraîche dressing liberally around a medium sized plate. Place the tempura scallops to one side and arrange the salmon belly alongside. Finish with a small quenelle of scallop roe and garnish with the sea vegetables, dill and a pinch of nori powder
  • sea lettuce, 16 pieces
  • sea beet, 4 leaves
  • ice lettuce, 12 pieces
  • 12 sprigs of dill

Nigel Haworth was the driving culinary force behind the Northcote for over three decades but since handing over the reins in 2018 has shifted his focus to gastropub The Three Fishes, where as chef patron he serves a sustainable farm-to-table menu.

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