Seared King Scallops with Creamed Leeks, Peas & Smoked Pancetta by Brian Scanlon of Hutchesons in Glasgow
We love to champion the freshest Scottish produce at Hutchesons Bar & Brasserie in Glasgow, and this gorgeous scallop dish is a great example of how you can create great tasting food using ingredients grown here in Scotland.
Ingredients: Serves 4
16 cleaned scallops with roe removed
100g pancetta lardons
1 lemon
1 white of small leek finely diced
100g of fresh or frozen peas
150ml double cream
4 slices of thin sliced pancetta
Fennel pollen
Method:
1. Prep the scallops by removing any roe, side muscle and brown connective tissue. Quickly rinse under cold water and pat dry then pop them in the fridge covered.
2. Take the thinly sliced pancetta and lay flat on a slice of silicone paper on top of a baking tray before covering with another layer of silicone paper. Repeat.
3. Put another tray on top so that the pancetta is weighed down. Pop in an oven at 170 degrees and cook for 12 minutes or until the pancetta looks like well done bacon and has a nice crackle to it. Remove and place each slice on kitchen roll to absorb excess grease.
4. For the sauce, sauté off the lardons until golden, add the leeks and the cream and reduce until the cream begins to thicken. Once at a nice thick consistency, add the lemon juice and set aside for a few minutes while you cook the scallops.
5. In a medium to hot pan add a little bit of oil, then pop your scallops in to the pan beginning at 12 o'clock and add in a clockwise motion until all are added. Season with a little salt. They should be ready to turn. Begin at the twelve o'clock position and work your way round turning them clockwise. Add a few knobs of butter and squeeze juice from half a lemon. Spoon some of the foaming butter over the scallops and then remove from the pan onto some kitchen roll, and sprinkle with a pinch of fennel pollen.
6. Very quickly bring your sauce mix to a quick simmer, add the peas and give it a good mix.
To assemble, simply spoon 4 equal measures of pea mix onto the centre of the plate, top with the scallops and then place the pancetta on top to garnish.
In association with Taste Communications.
www.tastecommunications.co.uk
Why are you making commenting on The Herald only available to subscribers?
It should have been a safe space for informed debate, somewhere for readers to discuss issues around the biggest stories of the day, but all too often the below the line comments on most websites have become bogged down by off-topic discussions and abuse.
heraldscotland.com is tackling this problem by allowing only subscribers to comment.
We are doing this to improve the experience for our loyal readers and we believe it will reduce the ability of trolls and troublemakers, who occasionally find their way onto our site, to abuse our journalists and readers. We also hope it will help the comments section fulfil its promise as a part of Scotland's conversation with itself.
We are lucky at The Herald. We are read by an informed, educated readership who can add their knowledge and insights to our stories.
That is invaluable.
We are making the subscriber-only change to support our valued readers, who tell us they don't want the site cluttered up with irrelevant comments, untruths and abuse.
In the past, the journalist’s job was to collect and distribute information to the audience. Technology means that readers can shape a discussion. We look forward to hearing from you on heraldscotland.com
Comments & Moderation
Readers’ comments: You are personally liable for the content of any comments you upload to this website, so please act responsibly. We do not pre-moderate or monitor readers’ comments appearing on our websites, but we do post-moderate in response to complaints we receive or otherwise when a potential problem comes to our attention. You can make a complaint by using the ‘report this post’ link . We may then apply our discretion under the user terms to amend or delete comments.
Post moderation is undertaken full-time 9am-6pm on weekdays, and on a part-time basis outwith those hours.
Read the rules hereComments are closed on this article