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
