SCALLOPS, APPLE AND BLACK PUDDING WITH APPLE SAUCE
2 - 3 Scallops
1 x 10mm Slice of black pudding
1-2 5 mm slices of eating apple (cored and cut in circles)
Home made apple sauce
Make the home made apple sauce and keep warm
Have a pan at igh heat and fry the scallops 1-2 mins both sides to caramelise and set aside.
Gently flatten out the black pudding to increase size slightly. Fry quickly so it retains it's shame and set aside.
Fry the apple at a high heat very quickly to caramelise on both sides.
On a warm plate stack the black pudding, then the apple and then finally the scallops.
Re-heat the apple sauce and add a splash of calvados and pour on to a plate.
This can be a starter or doubled up for a main course.
COQUILLES ST JACK (SCALLOPS WITH MUSHROOMS AND WHITE WINE)
900g shelled scallops
350 mls fish stock
375 mls white wine
350g button mushrooms, trimmed and cut into quarters
Juices of half lemon (more to taste)
2 tbsp toasted breadcrumbs
1 tbsp melted butter
1.5kg potatoes (king edward or maris piper)
Large pinch of grated nutmeg
6 egg yokes
For the Sauce
2 shallots finely chopped
65g of butter
35g of plain flour
125ml of crèame fraîche or double cream
8 large scallop shells or shallow individual baking dishes
For the potatoes, boil until tender, drain them and put back into the pan and dry them for 1-2 minutes over a low heat. Remove from heat and mash with the butter, nutmeg , salt and pepper and beat over a low heat until fluffy. Take the potatoes off the heat and beat in the egg yokes to thicken. Adjust the seasoning. Let the puree cool slightly then spoon it into a large plastic sandwich bag with a 2cm hole cut in it(or a piping bag with a plain nozzle) pipe a generous border of potato around each scallop shell or dish.
Discard the white or red muscle from each scallop and cut any large scallops horizontally in half. Heat the fish stock an wine in a pain and add the scallops, cover and poach 1-2 minutes until the scallops just whiten (remember the will cook further in the sauce). Transfer them to a bowl reserving the stock separately.
Cook mushrooms, covered with the lemon juice, salt and pepper in a thin film of water until tender, about 5- 7 minutes. If any liquid remains simmer uncovered until it has evaporated, add the mushrooms to the scallops.
For the sauce, boil the reserved stock for 10 minutes until reduced to 450mls, fry the shallots in butter until 1-2 minute stir in the flour and cook until foaming. Whisk in the stock and bring to the boil and then simmer until the sauce thickens to coat the back of a spoon 3-5 minutes. Add the crèame fraîche (cream) and any liquid released by the scallops, simmer until the sauce reaches coating consistency.
Heat oven to 200c has 6 fan 180c. Stir the scallops and mushrooms into the sauce and spoon into the shells or dishes (can be prepared ahead at this stage and kept in the fridge for 6-8 hrs). Sprinkle with the breadcrumbs and melted butter. Set the shells or dishes on a baking sheet steading them on a slice of bread or a bed of foil. Bake until browned and bubbling for 12-15 minutes. Serve very hot.
SCALLOPS WITH A BUTTERY LEMON CRUMB
125g of salted butter
1 cup of prepared breadcrumbs
Finely grated zest and juice of 1 lemon plus extra wedges for serving
2 tabs of chopped chives
12 large scallops on the half shell plus 6 scallops, halved, extra without corals
Pinch of cayenne pepper
Preheat oven to 200c / 400f / gas 6. Line a baking sheet with non stick baking paper. Melt the butter in a frying pan on a medium heat, once it has started to foam add the breadcrumbs and cook stirring for 1 minute until the butter begins to change colour. Remove and transfer to a bowl. Add the lemon zest and chives and season with salt and pepper and mix well to combine.
Remove the scallops from their shells and rinse the shells to get rid of the grit. Replace a full scallop on each shell and then put another half on top. Place on the prepared baking sheet and drizzle with lemon juice.
Spoon equal amounts of crumb mixture over the scallops and cook in the oven for 15 minutes until golden brown and just tender. Serve warm sprinkled with cayenne pepper and extra lemon wedges.
SCALLOPS, PRAWNS & PANCETTA WITH BEURRE BLANC
4 slices of good smoked pancetta
Half echalion shallot finely diced
2tbsp white wine vinegar
100ml Franciacorta (Italian sparkling wine)
75g unsalted butterchilled and cubed
12 large scallops
160g cooked and peeled jumbo prawns
2tbsp rapeseed oil
Rocket and mustard leaf salad
Black pepper to season
preheat the grill to high. Place the pancetta slices on the grill and cook for 5mins or until crisp and set aside on a plate lined with kitchen paper.
For the beurre blanc, add the shallot, vinegar and franciacorta to a small pan over a high heat. Bring to the boil and then simmer for 3-5 minutes or until the liquid has reduced by two thirds. Remove from the heat
Gradually whisk in the butter a cube at a time whisking until melted into the sauce before adding the next. If the sauce becomes to cool to melt the butter, place the pan back on a low heat. Season, cover and set aside.
Place a frying pan over medium - high heat. Pat the scallops and prawns dry with kitchen paper. Add to a bowl with the oil and some seasoning and toss to coat. Once the pan is hot, add the scallops and sear on one side 2-3 minutes until golden, take care not to move the scallops in the pan. Once you can see that the bottom quarter has turned white and opaque, turn over and cook the other side. When ready, the top and bottom should be golden and caramelised but the very middle should be pale. Set aside and add the prawns to the pan, cook for a further 1 minute until heated through.
To serve add a few salad leaves to each plate and arrange the scallops and prawns on top. Drizzle over the beurre blanc and top with crispy pancetta broken into shards. Season with pepper to taste.
SCALLOPS IN G&T BATTER WITH CHILLI DIPPING SAUCE
For The Batter
4 heaped tbsp of plain flour
1 rounded tbsp of cornflour
half tsp of baking powder
pinch of salt
1 Scottish gin and tonic with ice (125ml tonic, 25ml gin, 2 ice cubes)
For The Dipping Sauce
Juice and pulp of 2 limes
2 tsp dark brown sugar
1 red chilli finely chopped
1 clove garlic finely chopped
dash of fish sauce
dash of soy sauce
chopped fresh coriander
To make the batter, combine the dry ingredients in a bowl and mix with a fork to remove any lumps. Slowly pour in the G&T, mixing with the fork gently until double cream consistency (if your lucky there should be a wee dram left) It is important not to over mix the batter.
For the dipping sauce, mix the lime juice with the sugar until it is dissolved. Mixing in all the other ingredients and adjust to taste. Heat a deep fat fryer to 180c. If the scallops are quite large, slice them through the middle into discs around 2cm thick. Coat them in the batter and fry for 1 - 2 minutes until golden. Drain on kitchen paper and serve with the dipping sauce.
Langoustine can be removed from the shell easier if frozen first. Defrost, then pull out the middle part of the tail gently. This removes the intestinal tract. Break the shell sideways in the middle both ways. The meat should then come out easily. This then gives you raw meat which can be used in lots of recipes.
If you want use them immediately then remove intestinal tract, put a pan of salted water on to boil. Once boiling put in tails and cook for 2/3 mins.
Whole langoustine can be simply boiled as above then stacked high (in much the same way as mussels) to make a spectacular starter.
A good way to cook is to split the back of the tail down the middle and flatten out gently. The intestinal tract can then be removed. Sprinkle some salt on the tail then fill with either, garlic butter, sweet chilli sauce or lemon juice with garlic and black pepper added. Simply grill for 2/3 mins until flesh goes white or BBQ in the same way.
Once cooked continentals like to suck the head after the tail is removed. This of course is very much a personal taste.
SUGGESTED SAUCES FOR LANGOUSTINE TAILS
3 tbsp olive oil
1 onion finely diced
1 carrot finely sliced
2 garlic cloves minced
handful of fresh basil chopped
few sprigs of oregano chopped or 1/2 tsp dried
2 tins of chopped tomatoes or 1 tin and 4 fresh chopped
2 tbsp tomato puree
1-2 tsp sugar (optional)
water if required for reducing thickness
In a large pot, heat oil and gently fry onions so as not to colour, add carrot, when soft add garlic and cook for one minute more. Add all other ingredients and simmer for 255 minutes or until the sauce is the desired consistency. Add the langoustine and cook for a further 4 - 5 minutes.
3 tbsp olive oil
1 onion finely chopped
2 garlic cloves chopped finely
2 bay leaves
6 tomatoes chopped
salt and pepper to taste
4 sprigs of fresh thyme
2 tblsp of fresh marjoram or 2 tsp dried
1 tsp rosemary
2 tbsp tomato paste
In a heavy pan heat the oil and fry the onions, without colouring, for approx 10 minutes or until translucent.
Add garlic and bay leaves and cook for 2 minutes.
Add tomato paste and cook stirring for 1 minute.
Add all ingredients and cook for approx 25 minutes.
Add langoustine and cook for a further 4/5 minutes
RAGU SAUCE WITH PASTA
2 x 400g tins plum tomatoes
2 celery sticks finely chopped
2 carrots finely chopped
2 small onions finely chopped
1 bay leaf
handful basil leaves
1 glass of water
2 tbsp tomato puree
salt and fresh ground pepper
In a tall pan heat the oil fry the onion, celery and carrot gently until soft. Add all other ingredients and simmer on a low heat for approx 30 minutes, stirring occasionally. The sauce can then be blended with a stick blender or liquidiser (remove bay leaves first) if you prefer. Put back on the heat, add the tails and cook for 4/5 minutes. When pasta is cooked, add it to the pan.
LARGE LANGOUSTINE TAILS
Dredge tails in seasoned plain flour. Shake off excess flour. Heat a frying pan and add a small amount of oil. Fry the tails, turning occasionally for 2 - 3 minutes or until white. Cut a lemon in half and squeeze the juice into the pan (quantity to your taste) whilst still frying.
LANGOUSTINE RAVIOLI, SHIMEJI MUSHROOMS & GINGER BROTH
Preparation time: less than 30mins
Cooking time: 10 - 30 mins
A recipe for success ready in half an hour. Scale down for an impressive starter.
2 tbsp olive oil
75 g / 2.5 oz of butter
1 carrot, thinly sliced
6 cooked langoustines, peeled, de-vained, heads and tails separated
1 small bunch of coriander, stalks and leaves separated
30g / 1oz shimeji mushrooms, heads and stalks separated
6cm / 2 1/2 inch fresh root ginger, cut into matchsticks
30g / 1 oz broad beans, podded
30g / 1 oz petit pois
1 free range egg yolk, lightly beaten
6 wonton wrappers, available from large supermarkets or specialist stores
4 spring onions, tops removed and sliced on the diagonal
1 lemon, zest only
salt and freshly ground black pepper
Heat the oil and 50g / 1 3/4 oz of butter in a saucepan and add the carrots to caramelise. Crush the langoustine heads and add to the pan with the coriander and mushroom stalks. Pour in 100ml / 3 1/2 fl oz of water and bring to a simmer.
Add most of the ginger to the broth, reserving a little for garnishing and simmer for 2 minutes. Strain into a clean pan, return to the heat and simmer until the volume of the liquid is reduced by half. Season well with salt and pepper.
Heat the remaining butter in a frying pan placed over a medium heat. Add the mushroom heads, broad beans and petit pois. Gently cook for 2 minutes and set aside.
Using a pastry brush, lightly brush the wonton wrappers with the egg. Place a langoustine tail on each wrapper and sprinkle with the coriander leaves. Fold in half and press the edges together firmly.
Place 100ml / 3 1/2 fl oz of water into a large deep frying pan and bring to the boil. Slide in the ravioli, ensuring there is enough water to just cover them and simmer for 2 minutes. Remove with a slotted spoon.
To serve, divide the ravioli between two shallow bowls, pour over the broth and top with the vegetables. Sprinkle with the spring onions, lemon zest and remaining ginger.