Scallops are abundant in United Kingdom, in depths around Scotland. The highlight of this shellfish is his flavour and quality. There are two main species: the king scallop that is biggest than the another one, the queen scallop. They’re easy to found all around the UK, fresh or frozen.
In our recipe we’ve used fresh saute scallops with olive oil, salt and pepper. It’s served with grilled pearl onion petals, cauliflower puree, horseradish fluid gel, beetroot oil and boiled shamphire.
Samphire grows along the coast and this is a great accompaniment to fish dishes. This is not a new ingredient but that has been used for centuries. It’s even mentioned by Shakespeare in King Lear: Half-way down Hangs one that gathers samphire; dreadful trade! (Act IV, Scene VI).
Recipe for 4 person
Cream 150 ml
Chop the cauliflower in small pieces add the cream and cook in a pan until that is soft. Seasoning with salt and pepper.
Horseradish 15 gr
Gelatin leaf 3
Boil the milk, add the grated radish and let it infuse for 3 minutes, add the salt. Put the gelatine in water for 10 minutes and drain. Strain the mix and add the gelatine. Mix well till the gelatine is totally dissolved, cover the surface with clingfilm. Keep in the fridge for 1 hour or long enough until the mix gets firm. Next we will blend it until we get a uniform puree. Keep in a squeeze bottle or a piping bag.
Veg oil 100ml
Beetroot oil 25 gr
Combine all ingredients and seasoning.
To serve saute scallops, boiled samphire in salty water for a few seconds, grilled pearl onion and warm the cauliflower puree. First place the puree in the plate, then sprinkle the beetroot oil, horseradish fluid gel, scallops, pearl onion and samphire.