King Scallops, Vietnamese Noodle Broth with Crispy Noodles and Coriander & Lime Dressing by Matt Smith of The Scullery in Glasgow
Scotland has some amazing fish and seafood, and at the Scullery we always have a good selection on the menu. We recently launched our Spring menu, and this scallops dish is one of the starters. It is deliciously flavoursome, and a nice light option now we are approaching summer.
It is a fairly easy recipe to follow, it just involves a few simple steps (and everything except the scallops can be prepared in advance), and then, once everything has been put together, you have a really impressive dish.
For more information please visit http://www.thesculleryglasgow.co.uk
Ingredients: Serves 4
12 King Scallops
1 large onion
1 red/ yellow/ green pepper
Several small chillies
A bunch of spring onions
6 garlic cloves
3 sticks of lemongrass
500ml of chicken stock
A bunch of coriander
10ml fish sauce
10ml light soy sauce
A pack of egg noodles
Cornflour
200ml extra virgin olive oil
Juice of 2 limes
Method:
1. Broth: Finely slice the full onion, half of the peppers, spring onions and chillies, and bash the lemongrass and finely chop the garlic. Sweat all in a pan until soft, add the chicken stock and coriander stalks. Bring to the boil, reduce by half and pass through a fine sieve. Add the fish sauce and soy sauce.
2. Noodles: Cook the noodles then immediately place in iced water, then drain. Take 50g of the cooked noodles, toss in cornflour and deep fry for one minute. Pat dry with kitchen roll. Reserve the rest for later.
3. Dressing: Blitz 200ml extra virgin olive oil, the coriander leaf and the lime juice in a food processor.
4. Garnish: Finely julienne the remaining peppers, spring onion and chillies.
5. Scallops: Oil and salt the scallops, then sear them for 30 seconds on each side in a dry pan.
To serve: Heat up the broth and add the cooked noodles, transfer to serving bowls. Top with the julienne veg and a drizzle of the dressing, then the scallops. Top with the crispy noodles and a little chopped coriander.
In association with Taste Communications.
www.tastecommunications.co.uk
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