Chef's Recipes

Barra Scallop

Barra Scallop, Mara Seaweed, Peas Watercress Veloute, Applewood Smoked Salmon, Peppery Greens

Serves 2 people

Ingredients                                                

4 x Barra Hand-dived Scallops (removed from shell, and lightly washed then dried)
5g Mara Shony Seaweed
40g Applewood Smoked Salmon 
1x cup Peas
½ cup Fresh watercress – wash and dried
2x tabs Onion finely diced
1x bulb Garlic crushed
150ml Chicken stock
50ml Double Cream
1x Bay leaf
Pinch Sea salt
Pinch White pepper
1x tsp Capers
1x tabs White wine vinegar / lemon juice
4x tsp Extra virgin Olive oil
1x tsp Rapeseed Oil
20g Butter 
1x tsp Heather Honey
5g Mixed Micro Greens

Method

• First start with the peas velouté by sweating the onions and garlic over medium heat in saucepan. 
• Then add bay leaf and stock, cook till soft then add peas, watercress and cream, check seasoning.
• Bring to the quick boil, then take off heat and blitz in food processor till smooth. 
• Place in bowl over ice bath and chill rapidly, keeping covered till needed for dish.
• Now make the dressing, by whisking together lemon juice or vinegar, with salt and pepper, honey, then slowly add extra virgin olive oil, whisking continuously till smooth and emulsified, then add capers.
• In a warm, non-stick pan, add little olive oil and sear scallops, 2 mins per side. After the 3rd minute, turn down the heat and add a knob of butter to the pan, season with Shony seaweed, cracked pepper, baste scallops.
• Quickly heat pea velouté and start plating with the cold smoked salmon rolled, finishing with the scallops and dressed micro greens 

Serve and enjoy!