Hand-dived Isle of Mull Scallops, Chive Butter Sauce by Neil Forbes of Cafe St Honore in Edinburgh
Guy Grieve is one of the stars in the food world. He runs The Ethical Shellfish Company, a company Neil adores and trusts, with his wife Juliette. Guy only dives for scallops that have reached a certain size, and when it’s safe to do so. Neil serves these beautiful West Coast scallops at his restaurant.
Neil is one of the top chefs cooking at Mhor Festival’s Great Scottish Feast this weekend. Mhor Festival is one of Scotland’s best-loved festivals packed full of food, whisky, music and entertainment. For more information visit www.mhorfestival.net
Serves 2
Ingredients
8 scallops with the coral (the orange bit) intact - I buy my scallops from The Ethical Shellfish Company
100ml white wine
100ml cider vinegar
1 sprig of thyme
A few peppercorns
1 bay leaf
1 shallot, peeled and roughly sliced
1 tbsp double cream
125g cold, unsalted butter, diced into small cubes
Salt and pepper
1 lemon for squeezing
1 tbsp chives, finely chopped
12 tbsp cold-pressed rapeseed oil
Method
1 Firstly, make a reduction for the sauce. Add the shallots, peppercorns, bay leaf, wine, vinegar and thyme to a small pot and bring to the boil. Reduce by two thirds then pass through a sieve into a clean pot, bring to the boil again and reduce by half.
2 To make the sauce, add the cream to the reduction and gently bring to the boil. Slowly add the cubes of butter, a few at a time, and start to emulsify the sauce by using a swirling technique with your spoon or whisk. Don't let the mixture get too hot or cold as it will split.
3 Season the sauce with salt and pepper, a hint of lemon juice then add the chopped chives. Set aside in a warm place.
4 To cook the scallops, place a frying pan on the hob taking it to a high temperature. Add a splash of cold-pressed rapeseed oil, and ensuring they are dry, add the scallops to the hot oil in the pan.
5 Cook the scallops on both sides for a minute or two until golden brown. Don't over-cook them or they will become like rubber balls. Remove from the pan and season with salt, pepper and a squeeze of lemon juice. Place onto warmed plates and drizzle over the chive butter sauce. Serve immediately.
In association with Taste Communications.
www.tastecommunications.co.uk
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