- Serves: 2 as a main course
- Cook Time:
- Prep Time: plus 2 hrs resting time
- Effort: hard
- 6 large diver-caught scallops, on the shell
- 2 tsp chinese five spice
- 1cm sticks cinnamon
- 2 star anise
- 2 cloves
- 500 ml veal stock
- 40 g butter
For the vinaigrette dressing
- 1 tsp Dijon mustard
- 1 tsp white malt vinegar
- 4 tbsp olive oil
- 1 bunches chives, snipped
For the salad
- 100 g broad beans, blanched and peeled
- 2 tsp butter
- 10 small Ratte potatoes, cooked, peeled and diced
For frying the scallops
- 3 tbsp olive oil
- 20 g butter
- 1/2 lemon, juice only
- sprigs chervil, to garnish
1. Take the scallops from their shell and carefully remove the roe and muscle. Wash the scallops in cold water and blot dry on kitchen paper. Leave to rest in the fridge for 2 hours.
2. Place the five-spice powder, cinnamon stick, star anise and cloves in a saucepan. Place over a low heat and toast for 2 minutes, stirring all the time.
3. Add the veal stock and bring to the boil. Skim the surface and simmer for 30 minutes, until reduced and thickened. Strain the stock into a clean pan, through muslin cloth (folded, to give a double layer) placed over a sieve.
4. Return to the heat and stir in 40g of the butter.
5. Gently warm the broad beans in 2 teaspoons of butter.
6. For the potato salad, mix all the ingredients for the vinaigrette together. Tip the potatoes into a saucepan with the vinaigrette dressing, and warm over a gentle heat. Stir in the chopped chives.
7. For the scallops, heat the olive oil in a non-stick frying pan until very hot.
8. Season the scallops, add to the pan, rounded side down, and cook for 30 seconds, before adding the remaining 10g butter to the pan.
9. Turn the scallops over and cook for 1 minute on the other side. Sharpen with lemon juice.
10. To assemble the dish, shape the warm potato salad into a flat round in the centre of 2 serving plates. A 3-4cm round cutter is a good guide to getting a neat shape.
11. Arrange the broad beans in 3 equal piles around the potato salad and top with the scallops. Drizzle the spiced sauce around, and garnish with fresh chervil. Serve straight away.
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