- 8x hand-dived Orkney scallops
- 24 x asparagus stems (of which 12 are for a raw salad)
- 12 slices of Pancetta
- ½ onion (sliced)
- 500ml chicken stock
- 100g pink pursulane
- 25g butter
- Dill to garnish
Seared hand-dived Orkney scallops served with local asparagus, cooked to order
Tom Kitchin
20th July 2011
Seared hand-dived Orkney scallops served with local asparagus, cooked to order
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared hand-dived Orkney scallops recipe served with local asparagus, cooked to order recipe a try yourself?
Ingredients
Method
•Carefully open the scallops
•Remove meat from the shell and set aside in fridge
•Peel and prepare asparagus, keeping trimmings for sauce
Wrap 12 asparagus spears individually in slices of Pancetta keeping 12 raw for the salad
Sauce
•Heat a heavy bottomed pan, add butter, onions and seasoning, sweat for 3-4 minutes
•Add asparagus trimming and sweat for 2-3 minutes
•Add chicken stock to cover add cook as fast as possible to keep green colour
•Once cooked chill then blend to make puree
In Service
•Sweat asparagus spears, wrapped in Pancetta gently in olive oil
•Add chicken stock, salt and a knob of butter. Cook for 3-4 minutes
Meanwhile slice raw asparagus on a mandolin and rub with olive oil and season. Dress.
•Start to cook scallops on the flat top
•Heat puree
•Check raw asparagus and asparagus spears and dress
Garnish dish with fresh dill
Read Tom Kitchin from the Kitchin in Edinburgh's feature
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