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