Scarborough Woof with scallops

A zingy wild garlic mayonnaise completes Andrew Perns classic North Sea Coast dish, a speciality of fishermens wives
Scarborough Woof with scallops
  • Rating:
  • Serves: 4
  • Cook Time: 20 minutes
  • Prep Time: 30 minutes
  • Effort: easy

Ingredients

For the wild garlic mayonnaise

  • 1 tsp white wine vinegar
  • 1 tbsp English mustard
  • 1 tsp granulated sugar
  • 3 egg yolks
  • 200 ml rapeseed oil
  • 35 g wild garlic, finely chopped

For the Scarborough Woof and scallops

  • 12 x 50 g boneless cod, or Scarborough Woof fish
  • flour, seasoned with salt and freshly ground black pepper
  • 1 egg, whisked with 1 tbsp milk
  • 1 handfuls breadcrumbs, mixed with 1 tbsp chopped mixed herbs
  • vegetable oil, for deep frying
  • 8 fresh king scallops, cleaned and out of shells
  • drizzle rapeseed oil
  • 8 wild garlic leaves or baby spinach leaves, for garnish

For the kipper salad

  • 2 handfuls mixed leaves, pea shoots, land cress, flat parsley
  • vinaigrette dressing, to serve
  • 100 g kipper fillets, bones removed

Method

1. For the wild garlic mayonnaise: place the vinegar, mustard, sugar and egg yolks into a mixing bowl and whisk together until well combined. Then, slowly drizzle in the oil in a steady stream, whisking continuously, until the mixture thickens and emulsifies.

2. Stir in the chopped wild garlic and season, to taste, with salt and freshly ground black pepper. Set aside.

3. For the woof and scallops dust the woof pieces in seasoned flour, then dip into the beaten egg and roll in the herbed breadcrumbs.

4. Heat the vegetable oil in a deep-fat fryer to 180C/350F, then carefully lower the coated woof, in batches, into the oil and fry for 3-4 minutes, or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper.

5. Season the king scallops with salt and freshly ground black pepper. Heat a drizzle of rapeseed oil in a frying pan, then sear the scallops for 1-1 ½ minutes on both sides, or until golden-brown and just cooked. Set aside.

6. For the salad, toss the vinagrette through the salad leaves, then top with the warm cooked kipper meat.

7. To serve, arrange the salad on a plate, then place the deep-fried kipper in a wire basket next to the salad. Serve the mayonnaise in a dipping bowl on the side.

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