Recipes

SCALLOPS, APPLE AND BLACK PUDDING WITH APPLE SAUCE

Ingredients

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

 

Method

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)

Ingredients

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

Duchess potatoes

1.5kg potatoes (king edward or maris piper)

85g butter

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

 

Method

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

Ingredients

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

 

Method

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 

Ingredients

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

 

Method

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

Ingredients

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

 

Method

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 TAILS

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

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

 

MARINARA SAUCE

Ingredients

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

salt

pepper

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

 

Method

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.

 

PROVENCAL SAUCE

Ingredients

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

 

Method

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 

Ingredients

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

 

Method

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

Serves 2

A recipe for success ready in half an hour. Scale down for an impressive starter.

Ingredients

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

 

Method

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.