ROASTED SCALLOP WITH LEEK AND A SMOKED SEAWEED SAUCE

ROASTED SCALLOP WITH LEEK AND A SMOKED SEAWEED SAUCE Dulse Seaweed Flakes 30g Pouch - add to basket - add to basket

Recipe by chef Mark Heirs for Global Food Summit. 

Ingredients

For the scallop

  • 3 x Large Macduff King Scallop (roe on or off depending on personal preference)
  • small sprig of lemon thyme
  • 20g unsalted butter
  • 1⁄2 fresh lemon
  • 50ml Mackintosh of Glendaveny Rapeseed Oil
  • LoSalt
  • ground white pepper

For the roasted leeks

  • 1 x large leek (trimmed, wash and very finely sliced)
  • 1x clove garlic (crushed)
  • small spring lemon thyme
  • 100ml x chicken stock
  • 50g x unsalted butter
  • 20g x Mackintosh of Glendaveny Rapeseed Oil
  • LoSalt
  • ground white pepper

For the smoked seaweed sauce

  • 20g x unsalted butter
  • 15g x plain flour
  • 250ml x chicken stock
  • 20g x crème fraiche
  • small bunch fresh chives
  • 1 tbsp x Mara Seaweed Applewood Smoked Dulse
  • LoSalt
  • ground white pepper

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