Raw scallop with anchovies and green chilli

Chris Simpson of Restaurant Nathan Outlaw shares his recipe for raw scallop with anchovies and green chilli
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Raw scallops

A dry, whistle-clean white will shine with this adventurous raw scallop dish from Chris Simpson of Restaurant Nathan Outlaw

www.nathan-outlaw.com

Serves    4

Supported by

Indy Coffee Box
  • You will need
  • Method
  • Hand-dived scallops 6, meat removed and cleaned
  • Onions 4, diced
  • Rapeseed oil 1 tsp
  • Water 1.5l
  • Salt to season
  • Green chilli 1/4, deseeded and finely sliced
  • Anchovies 2, sliced
  • Fresh lemon juice 2 tsp
  1. Wrap the scallop meat tightly in clingfilm and freeze for 4 days to kill any parasites and bacteria.
  2. To make the onion stock, fry the onions in a little rapeseed oil in a hot pan until brown. Add a splash of water to deglaze the bottom of the pan and continue to
    cook until deep golden brown.
  3. Add the remaining water and bring to the boil. Gently simmer for 20 minutes.
  4. Pass the stock through a sieve and reduce until you have 100ml of liquid, season with salt and allow to cool.
  5. Once defrosted, slice the scallops in half and place 3 halves in each bowl with a few slices of green chilli and anchovy on each.
  6. Add the lemon juice to the onion stock and mix. Pour 1-2 tbsp to the side of the scallops, enough to create a shallow pool under them. Serve immediately.

You will need

  • Hand-dived scallops 6, meat removed and cleaned
  • Onions 4, diced
  • Rapeseed oil 1 tsp
  • Water 1.5l
  • Salt to season
  • Green chilli 1/4, deseeded and finely sliced
  • Anchovies 2, sliced
  • Fresh lemon juice 2 tsp

Method

  1. Wrap the scallop meat tightly in clingfilm and freeze for 4 days to kill any parasites and bacteria.
  2. To make the onion stock, fry the onions in a little rapeseed oil in a hot pan until brown. Add a splash of water to deglaze the bottom of the pan and continue to
    cook until deep golden brown.
  3. Add the remaining water and bring to the boil. Gently simmer for 20 minutes.
  4. Pass the stock through a sieve and reduce until you have 100ml of liquid, season with salt and allow to cool.
  5. Once defrosted, slice the scallops in half and place 3 halves in each bowl with a few slices of green chilli and anchovy on each.
  6. Add the lemon juice to the onion stock and mix. Pour 1-2 tbsp to the side of the scallops, enough to create a shallow pool under them. Serve immediately.
Supported by
Salcombe Gin & Paul Ainsworth
Indy Coffee Box

'We use herrings which we buy at their best in December and preserve for the following year, but good quality anchovies make a great substitute,' says Chris

Supported by
Salcombe Gin & Paul Ainsworth

Supported by

Salcombe Gin & Paul Ainsworth
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