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Scallops, Hazelnut Crust & Red Wine Tartare Dressing
First make the hazelnut crust: Toast the hazelnuts until golden brown, then allow to cool. Blitz them for 1 minute or until a coarse crumb. Add the butter and salt and blend for a further minute. Empty the mix in to a bowl and stir through the herbs with a spatula. Lay two layers of cling film on a clean work surface, around 30 cm long. Place the mix on top in the middle, and cover with a further two layers of cling film. With a rolling pin, spread the mix evenly between the cling film until 2-3mm thick. Place the mix, including the cling film on to a tray and in to the freezer for a minimum of 1 hour to freeze. Once firmly frozen, remove the cling film and, with a round cutter of similar diameter to your scallops, cut out 16 discs form the crust. Store the discs in the fridge until required, and any remaining crust can be wrapped in cling film and kept in the freezer for up to 2 months.
For the red wine tartare dressing: Make a red wine reduction by boiling the red wine, red wine vinegar, water and sugar in a saucepan until the consistency of golden syrup. Remove from the heat and put to one side for later. Gently heat the butter in a saucepan until melted, then turn the heat to high and let the butter bubble away until it turns a golden, nut brown colour. Take off the heat and allow to cool slightly. The sediment will sink to the bottom, leaving a golden brown clarified butter on top. Pour the clarified butter gently through a fine sieve into a container, and discard the sediment.
To finish the dressing: Heat the clarified butter and 4 tbsp of the red wine reduction in a clean saucepan until almost boiling. Add the diced gherkin and capers followed by the herbs, just before serving, to keep them fresh.
To cook the scallops: Pre heat your grill to its highest setting, and a large non stick frying pan to a medium-high heat. In a small drizzle of oil, fry the scallops for 1 minute on both sides, seasoning with a pinch of salt whilst cooking. Transfer the scallops to a baking tray and top each one with a hazelnut crust disc. Place under the hot grill for 2 minutes, then allow a further 1 minute for the scallops to rest on the tray before serving.
To serve: Separate the warm red wine tartare dressing between 4 hot plates, then place 4 scallops on each. Finish with a small squeeze of lemon juice over the top and a sprinkling of fresh herbs.
With thanks to Nathan Outlaw
- 16 medium sized scallops (removed from shell and roe)
- For the hazelnut crust:
- 150g softened unsalted butter
- 100g blanched hazelnuts
- 10g mixed fresh herbs (chives, parsley, chervil)
- 5g salt
- For the red wine tartare dressing:
- 150ml red wine
- 150ml red wine vinegar
- 150ml water
- 150g sugar
- 200g unsalted butter
- 2 tbsp diced gherkin
- 2 tbsp small capers
- 1 tsp freshly chopped tarragon
- 1 tsp freshly chopped parsley
- rapeseed oil for cooking
- lemon juice
- salt for seasoning
Publication Date: November 10, 2015.