Caramelised scallops with a fricassée of clams and salsify

Caramelised scallops with a fricassée of clams and salsify

By
From
Becasse
Serves
6
Photographer
Steve Brown

Ingredients

Quantity Ingredient

Fricassée of clams and salsify

Quantity Ingredient
500g lange clams (vongole), soaked in several changes of cold water to remove any sand
1/2 medium carrot, finely sliced
celery, finely sliced
1/4 small leek, finely sliced
garlic, roughly crushed
thyme
200ml dry white wine
30g unsalted butter
300g Glazed salsify
100ml Red wine sauce

Garnish

Quantity Ingredient
300g Potato purée
65ml milk
65ml pure cream
65g unsalted butter
2 tablespoons Chlorophyll
2 tablespoons Roast garlic, Pounded gently in a mortar to make a garlic purée
salt
freshly ground pepper
150g Garlic and herb butter

Caramelised scallops

Quantity Ingredient
6 large fresh scallops
salt
freshly ground pepper
2 teaspoons non-scented cooking oil
60g unsalted butter
lemon juice

Method

  1. To prepare the fricassée:

    Put the rinsed clams in a large mixing bowl with the carrot, celery, leek and fennel, garlic, thyme and wine. Heat a large heavy-based pan until very hot. Tip everything in and cover the pan with a tight-fitting lid. Cook on a high heat for a few moments, shaking the pan from time to time to ensure even cooking. As the clams begin to open, transfer them from the pan to a colander to drain. Keep warm until ready to serve. Discard the vegetables and herbs and freeze the liquor for use in another recipe.
  2. To prepare the salsify:

    Heat a frying pan over a medium heat. Add the butter and fry to a nut-brown foam. Add the salsify and toss in the foam until golden and caramelised. Add the Red Wine Sauce and swirl the pan over the heat to form a glossy emulsified sauce. Remove from heat and keep warm until ready to serve.
  3. To prepare the garnish:

    Warm the potato purée over a moderate heat. Meanwhile, put the milk, cream and butter into a separate small pan and bring to the boil. When the butter has melted use a hand-blender to blitz it briefly to an emulsion, then tip into the purée. Add the chlorophyl and garlic purée and whisk everything together well. Season with salt and pepper and keep warm until ready to serve.
  4. To caramelise the scallops:

    Heat a large frying pan until nearly smoking. Season the scallops lightly with salt and freshly ground pepper. Add the oil to the pan and add the scallops, flat side down. Sear for a few seconds then add the butter and heat to a nut-brown foam. Remove the pan from the heat and carefully turn the scallops over. Season again and add the lemon juice and baste for a few more seconds. The whole process should take no more than a minute – you are aiming for scallops that are cooked medium-rare: caramelised and golden on the outside, but still translucent in the centre.
  5. To serve:

    Place a spoonful of the warm potato purée in the centre of each serving plate and top with a scallop. Arrange the clams and salsify around the plate and drizzle with the warm pan juices and a little garlic and herb butter. Serve immediately.
Tags:
restaurant
Becasse
Justin
North
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