- Serves: 4
- Cook Time: 20 minutes
- Prep Time:
- Effort: medium
- 10 large diver caught scallops
For the carrot purée
- 200 g carrots, chopped
- 25 g cardamom pods
- 100 g butter
For the chervil froth
- 200 ml chicken stock
- 100 g chervil
- 100 ml double cream
- olive oil, for frying
- 30 g butter
- squeeze of lemon juice
- 10 cooked and buttered baby carrots, halved
- sprigs chervil
1. Clean the scallops of all the roe and dark skirt to leave just the white nugget, clean off all attaching muscles. Cut each scallop in half across the centre.
2. For the carrot puree, place the carrots into a large saucepan and cover with water.
3. Crush the cardamom pods in a pestle and wrap in muslin cloth, and then add to the carrots. Add butter and bring to the boil. Cook till tender. Drain the carrots and reserve liquid. Liquidise until a fine puree is achieved, thinning with the reserved cooking liquid if necessary. Season to taste. Keep warm.
4. For the chervil froth, boil the chicken stock and reduce by half. Add half the chervil, the double cream and then bring to boil. Boil for 1 minute. Liquidise with the remaining chervil for at least 10 minutes, until the sauce takes on a deep green colour. Season to taste and pass through fine sieve. Keep warm.
5. Heat a non-stick frying pan with a little oil. Season the half scallops and fry in hot pan until golden brown. Turn and finish with a knob of butter and lemon juice.
6. Place a line of puree down the centre of the plate, place five half scallops on the puree; arrange the baby carrots on top of the scallops. Using a hand held liquidiser buzz the sauce until frothy and spoon around the scallops.
7. Garnish with fresh chervil sprigs.
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