ROASTED SCALLOP WITH LEEK AND A SMOKED SEAWEED SAUCE

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

Method

For the sauce

1. Melt half the butter in a saucepan, add the flour and cook out for 3-4 minutes, add the stock stirring to prevent lumps.

1. Bring the sauce to a boil and simmer for 8-10 minutes. Add the crème fraiche and continue to simmer for a further 4-5 minutes.
2. Sieve, then whisk in the remaining butter, the smoked dulse seaweed and finish with finely chopped chives and adjust the seasoning.

For the leek

1. Heat the rapeseed oil in a saucepan, add the butter followed by the leeks and garlic and cook over a low heat for 5 minutes until soft.
2. Add the thyme and chicken stock and reduce for 4-5minutes over a high heat then season to taste.

For the Scallops

1. To cook the scallops, heat a frying pan with the rapeseed oil, season the scallops and place in the pan, over a high heat.
2. After 90 seconds, turn the scallops and add the butter and thyme to the pan and baste to glaze the scallops.
3. Remove from the pan and drain off excess butter.
4. To plate, place the leeks in the centre of a bowl or scallop shell, top with the roasted scallops and spoon over the seaweed sauce.