Bobby’s Recipe for Pan Seared Scallops
Say hello to the ultimate starter this summer – our pan seared scallops with pistachio praline, cauliflower, pink grapefruit and sea salt crispy chicken skin. We thoroughly recommend this favourite on our dinner menu, or if you’re hosting your own dinner party, try this easy recipe yourself. This one serves two people…
“The reason why I love this dish so much is because it is super simple to make. There are flavours you wouldn’t necessarily put together but they work so well. You have the sweetness from the scallop itself, creaminess and nuttiness from the cauliflower, bitterness from the grapefruit and the meaty, salty taste from the chicken skin. I feel all of this comes together perfectly and I am chuffed I have this on our new menu.” – Head Chef, Bobby Southworth
6 shells (roe removed)
QUARTER OF A GRAPEFRUIT
Cut the grapefruit into segments
100g peeled pistachios
6 tbsp water
Make a caramel out of sugar and water
Cook until golden then pour over the pistachios
Leave to set then blend to a crumb
CRISPY CHICKEN SKIN
1 chicken breast skin
2 pinches of sea salt
Place chicken skin on baking tray between greaseproof paper
Place another tray on top then bake and 180 degrees for 25-30 minutes until crispy
1 head cauliflower (trimmed into florets)
2 garlic cloves
2 sprigs of thyme
Cook until soft then strain off liquid
Blend until silky smooth
How to assemble the dish
Dust the plate with a healthy mound of the pistachio crumb then add three or four segments of the grapefruit.
Pipe four or five dollops of your cauliflower puree onto the crumb.
Pan fry the scallops with a spoonful of butter until golden brown (about a minute each side) and then pop them onto the plate whilst hot.
Add the hot pieces of crispy chicken skin next to each scallop, then top with red veined sorrel or pea shoots to finish.
Feeling lazy? Head to the Water’s Edge restaurant and save the cooking! Please call 01326 312440 to book your table.