Scallops, baby spinach, shallot mash and redcurrant sauce

Method

1. Make the shallot mash first: place the potatoes in a pan of salted cold water, bring to the boil, and simmer until soft. Drain and mash the potato.

2. Meanwhile, heat 1 tablespoon olive oil in a frying pan and gently cook the shallots until soft.

3. Add to the mashed potato and place in a food processor. Process until smooth, then stir in the cream, remaining olive oil and crème fraiche. Season with salt and pepper.

4. To make the redcurrant sauce: heat the olive oil in a medium pan and gently cook the shallots until soft. Add the dry white wine and cook steadily until reduced by half. Add the fish stock and continue cooking until reduced by half.

5. Add the double cream and redcurrants and heat through. Stir in the sugar and season with salt and pepper. Push the mixture through a sieve or blend in a food processor until smooth.

6. To cook the scallops: place the scallops in their shells in a steamer with the lemon balm, ginger, spring onions and a drizzle of olive oil and cover each with a square of buttered greaseproof paper. Steam for 3-4 minutes.

7. Remove the scallops from the shells and add their juices to the sauce. Discard the ginger and spring onions.

8. To cook the spinach: heat a pan and add the olive oil and spinach. Cook for a few minutes until the spinach has wilted. Season with salt and pepper and keep warm.

9. To serve: place some spinach in the bottom of each shell, top with potato and place a scallop on top. Drizzle redcurrant sauce around the edge of the shells and garnish with baby watercress, chervil and redcurrant sprigs.

Comments                        add a comment

Be the first to add a comment...

Ingredients

For the scallops

4x large king scallops, roe removed (keep 4 half shells for serving)
4 sprigs lemon balm
8 slices fresh ginger root
2 Spring onions, (thinly sliced diagonally)
4 small sprigs baby Watercress
100g banana shallots, sliced

For the shallot mash

1 large Desirée potatoes, peeled and diced
2 banana shallots, thinly sliced
2 tbsp Olive oil
1/2 tbsp double cream
1/2 tbsp crème fraiche

For the redcurrant sauce

1 tbsp Olive oil
100ml dry white wine
200ml fish stock
100ml double cream
1 punnet Redcurrants
Sugar, to taste

For the spinach

4 sprigs chervil, kept in cold water
4 sprigs Redcurrants

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Special offers on wine
Competitions: great prizes up for grabs
Real Italian food for real food lovers