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Pan seared scallops

Published on May 10, 2017
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Dolton Lodge, head chef at The Galley in Topsham shares his recipe for pan seared scallops, garden pea puree, asparagus and braised pork belly

pan seared scallops

Serves 4 as a starter

You will need

Scallops 8, in shell
Rapeseed oil 2 tbsp
Butter 20g
Salt to season

For the pea puree:
Frozen peas 300g
Cream 75ml
Butter 50g
Salt to season

For the braised pork:
Pork belly 400g, boned and skin removed
Cider 300ml
Onion 1, chopped
Water
Salt to season

For the asparagus:
Asparagus 8 spears
Butter 50g
Salt to season

Method

  1. For the scallops: place an oyster shucking knife at the hinge of the scallop shell, prizing it open slightly. Turn the scallop over and run a flexible fish filleting knife over the flat side of the shell to release the scallop.
  2. Open the shell fully and use a spoon to release the scallop from the bottom shell. Remove the frill, the black stomach sack and any other pieces that are around the meat of the scallop and discard. Rinse thoroughly in cold water. Place on a plate covered with kitchen towel and refrigerate until required.
  3. To cook the scallops: hard sear one side of the scallops until golden, turn, add butter and baste until cooked.
  4. For the pea puree: semi defrost the peas before adding to a blender. Once smooth, add the cream and butter and continue to blitz for two minutes. Taste and adjust seasoning if required. Keep warm in a small pan.
  5. For the pork belly: preheat the oven to 140°C. Place the chopped onions in a deep baking tray and place the pork belly on top. Add the cider and top up with water until the pork belly is almost covered. Cover with a layer of baking parchment and tightly wrap the top of the tray with tin foil. Cook for 8 hours until the pork is soft.
  6. Once cooked, drain the excess liquid – keep this, it will work well as a stock. Press the pork in the fridge until chilled then cut into four even pieces. To serve, pan fry with the rapeseed oil until golden.
  7. For the asparagus: remove the woody ends. Add to boiling water and cook for two minutes or until bright green. To serve, sear in a pan with butter.
  8. To plate: place a spoonful of the pea puree on the base of the plate, push around into a smooth circle. Place the 2 scallops on opposite sides of the circle, fill the gaps with asparagus and the crispy pork belly and finish with a small drizzle of rapeseed oil.

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