Gidleigh Park’s famed chef uses smokey bacon to add an earthy intensity to these perfectly cooked shellfish stars
You will need
Smoked bacon trimmings 200g
Shallots 250g, sliced
Thyme 1 large sprig
Bay leaf 1
Fish stock 300g
Frozen peas 500g
Scallops 8, large
Salt and pepper for seasoning
Chives and micro herbs
- 1. Preheat the oven to 200°c/gas 6.
- To make the velouté, place the bacon trimmings and milk together in a saucepan and bring to the boil.
- In another pan, sweat the shallots with 70g of butter and a pinch of salt and cook until soft and transparent. Add the thyme and bay leaf and sweat for a further 2 minutes. Finally add the fish stock, cream and infused milk with the bacon and bring to the boil. Simmer for 20 minutes.
- Remove the bacon, thyme and bay leaf and discard. Then blend the liquid and shallots until very smooth. Pass through a fine sieve and set aside. ￼￼￼￼￼￼￼￼￼￼￼￼￼￼￼Food Jan Feb 2015 S2.indd 13
- Cook the peas in boiling salted water until soft, drain and refresh in iced water. Once cool, strain off the water and leave to drain.
- Place 400g of peas into a food processor, blend to a puree and pass through a sieve. Warm the puree in a saucepan, mixing in the remaining 50g of butter, then season.
- Season the scallops on both sides. Heat some olive oil in a non stick pan and place scallops into the hot oil. Place the pan into the preheated oven for 2 minutes then flip over the scallops and cook for a further 2 minutes. Be careful not to overcook. Remove from the oven and squeeze some lemon juice over the scallops.
- Gently warm the remaining peas in some water and butter with seasoning, then dress around the plate.
- Gently warm the velouté, season, add a knob of butter and use a hand blender to create a cappuccino effect.
- To serve, swipe the puree across the plate, place the scallops on top and spoon around some froth from the sauce. Dress with micro herbs and chives.
Gidleigh Park, Chagford, Devon, TQ13 8HH
Tel. 01647 432 367
Find this dish and more top chef recipes in The Great British Cookbook, priced from £12. All profits go to Macmillan Cancer Support and Hospitality Action.