Scottish Scallops Roe On 1kg – Just Beautiful I so enjoyed this plate of Food. Highly Recommend.
Scottish Scallops Roe On 1kg – Order on Website Today – Delivering London and Home Counties Daily.
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Scallop gratins with Sea Bass, Mussels and Prawns.
Ingredients
- 500ml fresh fish or shellfish stock
- Fresh thyme sprigs
- 1 bay leaf
- 260g sustainable sea bass fillet, skinned
- 4 sustainable British king scallops, each sliced in half to form 2 discs
- 15g butter, plus extra for frying
- ½ banana shallot, finely chopped
- 16 British mussels, scrubbed, beards removed, (discard any that don’t close when tapped sharply on the work surface)
- 2 tbsp dry white wine
- 20g plain flour
- 40ml double cream
- 1 lemon, halved for squeezing
- 40g button mushrooms, stalks removed and thickly sliced
- Knob of clarified butter or ghee (see tip)
- 40g panko breadcrumbs
- 16 sustainable raw king prawns, peeled
You’ll also need…
- 8 scallop shells (available from or 8 shallow ramekins – Scottish Scallops Roe On 1kg
Method
- Heat the oven to 180°C/160°C fan/gas 4. Put the fish stock in a deep, heavy-based frying or sauté pan. Warm gently with the thyme and bay, add a pinch of salt, then lower the sea bass fillet into the stock. Poach for 1-2 minutes, turning over halfway through the cooking time. Remove with a slotted spoon and set aside, then repeat with the scallops. Strain the stock and keep warm to make the sauce. Scottish Scallops Roe On 1kg
- Heat a knob of butter in a medium saucepan that has a tight-fitting lid. Once the butter is foaming, add the shallot and fry for 30 seconds. Add the mussels, stir quickly, then pour in 1 tablespoon of the wine and cover with the lid. Cook for 3-4 minutes, shaking the pan occasionally until the mussels have just opened. Strain in a colander/sieve, making sure you catch and reserve the liquid. Remove the mussels from their shells (discard any that haven’t opened; discard the shells).
- To make the sauce, melt the 15g butter in a medium pan over a medium heat, then stir in the flour and cook, stirring, for 1 minute. Pour in the remaining tablespoon of wine then, whisking continuously, slowly add the warm fish stock and mussel liquid (be careful not to add any grit) to form a smooth sauce. Simmer for 10 minutes to thicken, stirring occasionally, then stir in the cream and season to taste with a squeeze of lemon juice and salt.
- Heat an extra knob of butter in a frying pan and add the mushrooms. Add 2 tsp water and juice of half a lemon and cook for 3-4 minutes until soft. Pour any excess liquid into the sauce. Set the mushrooms aside on a plate. Wipe out the pan and heat the clarified butter (see tip), add the panko breadcrumbs and fry for 2-3 minutes until lightly golden.
- To assemble the gratins, put a little sauce in a scallop shell/ramekin and top with half a scallop, some flakes of sea bass, 2 mussels, 2 prawns and 3-4 mushroom slices. Finish with a covering of sauce and a sprinkle of panko breadcrumbs. Bake for 10 minutes before serving.
Pan Fried Seared Scallops
Scallops are often considered restaurant-only fare. Scottish Scallops Roe On 1kg They’re expensive and easy to overcook, which makes scallops intimidating for home cooks. But once you know how to cook scallops—which only take about 5 minutes on the stovetop!—they’ll become a quick weeknight treat. Scottish Scallops Roe On 1kg
All you need is 4 ingredients and 20 minutes for beautiful pan-seared sea scallops. The savoury crust from the cast iron gives the scallops a crispy texture on the outside while smooth and soft on the inside. This simple recipe is no fuss and a delicious accompaniment to a salad, pasta, risotto, or as an appetizer.
I’ve heard many times that preparing scallops is beyond a typical home cook’s skill set. Well, this recipe will prove that wrong. There’s really nothing to preparing this dish, just a little time to dry out the scallops, a few minutes in a pan, and then you are diving right into these beauties!
Although a little more expensive, wild caught seafood is much more sustainable and higher-quality than farm-raised. Scottish Scallops Roe On 1kg
hand dived scallops price
When you are buying seafood, always spring for the extra cost for better quality, taste, and nutritional value.
cooked scallops
If you are in a land-locked state, fresh seafood is always more difficult to come by. Search around for a local butcher who can guide you to a place that sources fresh seafood, or invest in a sustainable seafood subscription box.
west coast sea products
Sautéed Scallops with Mushroom and Spinach Sauce.
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A quick and impressive dish that is easy to prepare and cook, creating stacks of flavour within minutes.
- Frying Pan
- Colander
- Whisk
- Medium Pan
- Serving Plate
- 75 g Butter (Quality)
- 100 g Mushrooms (Wild – Button – Chestnut – Your Choice)
- 100 g Spinach (Stems Trimmed & Washed)
- 2 tsp Oil (Use Groundnut)
- 1 kg Scallops (Use USA Fresh or Devon)
- 5 g Nutmeg (Grate Fresh)
STEP 1
Melt a knob of butter in a frying pan. Once sizzling, add the mushrooms and fry for just a minute or two before adding the spinach. Cook on a high heat for about 1 minute, allowing the leaves to wilt and soften. Drain the leaves and mushrooms in a sieve or small colander and set over a bowl, pressing them gently in the sieve to release the juices (the juices will provide the base for the sauce, so don’t discard them). Keep warm and sit to one side.
STEP 2
Heat the oil in a separate clean frying pan. When very hot, add the scallops. Sauté for a couple of mins without disturbing them at all, then add a knob of butter to the pan. Turn the scallops, season with salt and pepper, then baste with the sizzling butter. Continue to cook for a further couple of mins until the scallops are ready.
STEP 3
While sautéing the scallops, add the saved spinach juices to the pan previously cooking the spinach and mushrooms and whisk in the remaining knob of butter to create a succulent sauce. Season with salt and pepper and a grating of nutmeg.
STEP 4
Now finish in style: arrange the spinach and mushrooms on plates or in bowls placing the scallops on top, then spoon the nutmeg spinach sauce all around.
RECIPE TIPS
COOKING SCALLOPS – Don’t pre-season the scallops before cooking as the salt draws the moisture out of them and gives them a tight texture. It is best to season with salt once they have been sealed in the pan.
ADDING FLAVOURS – A squeeze of lemon or lime juice can be added to the butter sauce. Or likewise just ½-1 tsp of wholegrain mustard can be whisked into the sauce to replace the nutmeg.