Hand Dived Orkney Scallop, Beach Vegetables and Brown Butter by Paul Leonard from the Isle of Eriska Restaurant

Isle of Eriska Restaurant is highly regarded as a Scottish must visit, fine dining destination. Having retained one Michelin star, in September 2016, it’s little wonder the restaurant is a key deciding factor guests consider when selecting a luxury hotel in Scotland.

Head Chef, Paul Leonard, joined Eriska in 2015 and has revelled in further developing the team, incorporating locally sourced produce to create incredible flavours for daily changing menus.

Ingredients: Serves 4

5 Large Hand Dived Orkney Scallops

250g Unsalted Butter (plus extra for roasting the scallops)

50 ml Double Cream

1 Egg

25g Samphire

25g Monksbeard

10g Oyster Leaf

2 Radishes

8 Pieces Sea Sandwort

20g Pepper Dulce

20g Ebene Caviar

40ml Seaweed Oil

Method:

1. Start with turning all the butter into beurre noisette set aside to cool.

2. Place the egg into boiling water for five minutes then, cool and peel.

3. Put the double cream in a pan and bring to the boil then also set aside to cool.

4. Next with a hand blender, blend the egg and a little of the cream until smooth.

5. Start to add the beurre noisette slowly to emulsify together until thickened like a mayonnaise. Add seasoning at the end.

6. For the Sea Vegetable, put a pan of water on the stove and bring to the boil blanche the Sea Vegetables for twenty seconds consecutively refreshing them in ice water to keep them their natural colour, then dry them off and dress with some of the seaweed oil and sea salt.

7. Build your plate starting with the beurre noisette emulsion, then the dressed Sea Vegetables, Slices of radish and the Caviar.

8. Place a frying pan on a high heat to cook the scallops, once the pan has heated add a little rapeseed oil, then place the scallops in the pan in a rotation so you can remember which one went in the pan first, once there is a nice golden seal on each of the scallops place them in the oven for around two minutes depending on the size.

9. When your timer goes off take the scallops out of the oven place back on the stove add a little butter, once the butter starts to foam turn each scallop so the sealed side faces up then take them out of the pan and place on the plate beside the garnish.

10. Finish with a dressing of the seaweed oil.

In association with Taste Communications.

www.tastecommunications.co.uk