Scallops with crispy shallots

Matt Tebbutt shows how to get the most out of seasonal shallots in this elegant starter
By Matt Tebbutt
Scallops with crispy shallots
  • Rating:
  • Serves: 4
  • Cook Time: 50 minutes
  • Prep Time: 35 minutes
  • Effort: medium


  • 6 banana shallots, for the puree
  • 2-4 banana shallots, for the crispy shallots
  • 50 g butter
  • 3 cloves garlic, chopped
  • 2 sprigs thyme
  • 50 ml double cream
  • olive oil, plus a knob of butter, for frying
  • 50 g salt
  • flour
  • 12 scallops


1. In a frying pan add the butter, thyme, garlic and shallots. Cover with a lid and gently cook over low heat for 45 minutes until soft.

2. Place the mixture into a blender with enough double cream to loosen, along with a knob of butter. Blend to a puree. You can sieve them for a finer puree, if you wish.

3. Using a mandolin, slice the remaining shallots very thinly and place in a colander with a sprinkling of salt to draw out the moisture. Leave for 30 minutes. Squeeze the shallots hard in a cloth to remove any remaining moisture.

4. Dust the shallots in flour and deep fry in vegetable oil.

5. Pan fry the scallops in 1 tbsp of olive oil and a knob of butter for 30 seconds to 1 minute on each side (or until golden brown).

6. Place a spoonful of the shallot puree on a plate, with the scallop puree and scatter over the crispy shallots. Serve with some sauteed kale.

Rate This Recipe