20 Hand Dived King scallops
3 Tablespoons of olive oil
1 med onion (chopped)
1 med celeriac (chopped)
1 Granny Smith apple (grated)
Thumb-size piece of grated root ginger
2 cloves of garlic (chopped)
1/2 a litre of pressed apple juice
1/2 litre of fish stock (see below)
1 dessert spoon curry powder
1/2 dessert spoon ground cumin
1/2 dessert spoon ground coriander
1/2 cinnamon stick
1 cup of double cream
salt and ground white pepper
Fish Stock (Makes 3-4 Pints)
1.8kg fish bones (turbot, lemon sole or monkfish are best)
2 litres of water
1 onion, finely chopped
1 leek, finely chopped
½ whole bulb of garlic, sliced horizontally
1 lemon, sliced
2 sprigs parsley
1 tbsp. vegetable oil
Derek Marshall, chef/patron of UK Seafood Restaurant of the Year Gamba, says: “Scallops are so versatile and the perfect summertime food. Whether you’re looking to eat them raw, seared or on kebabs, they’re ideal to complement mealtimes. I love the sweetness and texture, for me, you can’t go wrong using Isle of Mull double hand-dived scallops.”
- Heat the olive oil in a thick-bottomed pan on a medium heat.
- Sweat the onion, garlic and ginger till soft (do not colour).
- Add the spices and cook on a low heat stirring occasionally. When the mixture starts to dry out, add the celeriac and stir into the onions and spices.
- Slowly add the apple juice, fish stock, and cinnamon stick, and cook on a low heat and simmer until most of the liquid soaks into the celeriac.
- Add in the double cream, salt and pepper to taste and check the seasoning (add more for taste.)
- When the cream starts to reduce, remove from the heat along with the cinnamon stick.
- Liquidise the celeriac mix to a puree texture, place in a bowl and leave to cool so the spices infuse the mixture.
- Add the grated apple and divide the puree between the four plates evenly.
- Sear the scallops in a non-stick frying pan till lightly browned in colour, then place the scallops on top. Garnish with some fine herb’s or pea shoots.
Method for fish stock
- Wash the bones very thoroughly and chop up.
- Cook the vegetables and garlic in the oil for a few minutes. Do not colour
- Add the chopped fish bones and cook without colouring for about five minutes
- Add the water and bring to the boil. Skim well, removing any froth.
- Add the lemon and parsley. Simmer for 20-30 minutes.
- Pass through the sieve and leave to cool
- When cool, the stock can be frozen