- Serves: 1
- Cook Time: 10 minutes
- Prep Time: 15 minutes
- Effort: easy
- 1 small handfuls tarragon stalks, coarsely chopped
- 1 clove garlic, crushed
- Colona olive oil, for marinating
- 3 large scallops, (see Cook's note below)
- 1 handfuls organic land cress, to serve
For the mustard mayonnaise
- 2 egg yolks, and 1 whole egg
- 1 cloves garlic, crushed
- 1 tbsp Dijon mustard
- 2 tsp wholegrain mustard
- 300 ml Colona olive oil
- 1 small handfuls tarragon leaves, finely chopped
Tips and Suggestions
The scallops should be the three largest Scottish West coast scallops you can find. The land cress should be organic and the tarragon must be extremely fresh. Any leftover mayonnaise can be stored in a covered jar in the fridge.
1. Combine the tarragon stalks, garlic and a splash of olive oil in a small flat dish. Skewer the scallops on the bamboo sticks and marinate them in the oil mixture while you prepare the mayonnaise.
2. For the mustard mayonnaise: In the bowl of a food processor, combine the egg yolks and egg with a pinch of salt, the garlic and both the mustards and process until smooth.
3. With the motor running, gradually add the olive oil, 1 tablespoon at a time at first, making sure each addition is incorporated before adding the next. When you have added about one third of the oil, the rest can be added in a thin, steady stream with the motor running, until you have added all the oil and the mixture is thick and glossy. Stir in the tarragon.
4. Preheat a chargrill pan. Remove the scallops from the marinade and chargrill them for 3-5 minutes on each side or until just cooked.
5. To serve, put a handful of organic land cress on a plate, top with the skewers and a spoonful of mustard mayonnaise.
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