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Scallops with ink sauce

Published on June 20, 2014
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Scallops with ink sauce

Chris Simpson of Outlaw’s Fish Kitchen shares his scallop with ink sauce recipe

Serves 4

You will need

For the scallops

  • Large scallops 12, prepared
  • Cornish sea salt
  • Cornish rapeseed oil

For the sauce

  • Fish stock 1 litre (bought or homemade from fish bones)
  • Plum tomatoes 2, skinned and chopped
  • Unsalted butter 100g
  • Tarragon 1 sprig
  • Squid ink 1 tbsp (your fishmonger should be able to supply this)

Method

  1. For the sauce, place the fish stock, plum tomatoes, butter and tarragon into a medium sized saucepan and bring to the boil. Cook until the liquid has reduced by half.
  2. Remove the tarragon and pass the liquid through a fine sieve into a bowl underneath. Add the squid ink and stir in thoroughly. Keep warm.
  3. For the scallops, warm 4 plates. Drizzle a frying pan with rapeseed oil then heat on the hob until the oil is hot. Carefully place the scallops into the pan and simmer for 1 minute on each side until they begin to turn a light golden brown.
  4. Divide the sauce between the warm plates and place the scallops in the middle. Serve immediately.

Chef’s tip: ‘A great dish for a sunny day with crusty bread to mop up the squid ink sauce,’ says Chris Simpson, head chef at restaurant Nathan Outlaw

​1 Middle Street, Port Isaac, Cornwall, PL29 3RH

01208 881 183

Also try

Squid, Cornish salami and fennel recipe

‘This goes down a storm at Outlaw’s Fish Kitchen, and we add purple sprouting broccoli in season,’ says James Lean

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