'Tis the Season for Scallops
The more common Queen Scallop is just coming into season right now so we thought we would share a recipe using our Kombu seaweed by Chef Tim Dover, from The Roost Restaurant.
The scallops from UK waters are mild, sweet flavoured morsels with a satisfyingly firm, yet fine, texture. Scallops are rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper. They are also an excellent source of protein, phosphorus and selenium*
*Eat The Seasons.co.uk is an excellent resource for double checking your produce is in season.
Choose (pricier) hand-dived scallops if you want to support a more environmentally-friendly and sustainable fishing method; dredging tends to damage the sea bed.
Isle of Skye Hand Dived Scallop Baked In The Shell, Topped With Puff Pastry and flavoured with Kombu Seaweed
Puff Pastry Dough SERVES 10
Ingredients:
250g plain flour
250g unsalted butter
125g iced water
1 teaspoon salt
Method:
Add flour & softened butter to mixing bowl and mix on slow until dough starts to bind, add iced water and turn up speed until mixed togetherTurn the dough out onto a floured surface & roll the dough away from you into a rectangle, fold in the ends to make x 3 layers, rotate the pastry 90° and roll it out again into a rectangle and fold into 3
Repeat step 3 two times more, rest for 1-2 hours
Take dough out of the fridge and roll into a sheet with a thickness of ½ cm, cut into rounds with tarte tatin mould, (8/10 cm diameter) cover, refrigerate
Kombu Seaweed butter
Ingredients:
250g Unsalted butter
1 tbsp dried Kombu seaweed
Zest and juice of two lemons
5 cloves of garlic (Peeled and crushed)
1 fresh bay leaf (Torn)
1 tsp of celery salt
Method:
Add all ingredients to a pot and warm slowly at a low heat for one hour, set aside.Let the butter infuse for another four hours the return to the stove.
Melt the butter down again on a low heat until liquid then pass through a sieve and place the butter in the fridge to harden overnight.
Bring the butter out of the fridge and heat to room temperature, then place in a mixer and beat until the butter is creamed, light in colour and soft to touch.
Roll the butter in a sausage shape and wrap in cling film.
The butter is now ready to use.
Putting The Dish Together:
Take your fresh scallop out of the fridge, slice in to three and place in scallop shell.Top this with three slices of your flavoured butter.
Brush the sides of the scallop shell with fresh egg yolk then place the puff pastry disk on top.
Gently work your fingers round the shell, pressing down as you go round to seal all the way round.
Egg-wash the top of the puff pastry and return to the fridge to rest for ten to fifteen minutes.
Meanwhile set your fan oven to 220°C
Place the sealed Scallop shell on to a cold baking tray and bake in the oven for 8–10 minutes or until golden, serve immediately or your scallop will over cook.
