Spiced diver-caught Scottish scallops

Name: Spiced diver-caught Scottish scallops
Total time: 40 min
Ingredients: 12 scallops, opened and cleaned; 2 tbsp of ras el hanout; 1/4 lemon; coriander cress; salt; pepper; 1 pinch of sugar; 1/2 onion, finely sliced; 2 tbsp of white wine; 2 tbsp of cumin seeds, toasted and crushed; 42ml of whipping cream; 42ml of milk; olive oil; 1 cauliflower, cut into small florets; 1 tbsp of water; 42ml of double cream; salt; 1/2 Granny Smith apple, peeled and cut into matchstick pieces; 1/2 head fennel, finely sliced; 1/2 lemon, juiced; salt; pepper

by Matthew Tomkinson

Item 1 of 1

Main
easy
4
40 minutes

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Scallops and cauliflower are often paired, but this scallop recipe from Matthew Tomkinson adds crunchy fresh salad to balance the rich and soft textures of the scallops. Coriander cress is a micro-leaved variety of the herb. If you can’t find it then just pick off a few young leaves from a larger plant.

First published in 2015

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Ingredients

Metric

Imperial

Spiced Scottish scallop recipe

12 scallops, opened and cleaned
2 tbsp of ras el hanout
1/4 lemon
coriander cress
salt
pepper
1 pinch of sugar

Cumin velouté recipe

1/2 onion, finely sliced
2 tbsp of white wine
2 tbsp of cumin seeds, toasted and crushed
42ml of whipping cream
42ml of milk
olive oil

Cauliflower purée recipe

1 cauliflower, cut into small florets
1 tbsp of water
42ml of double cream
salt

To plate

1/2 Granny Smith apple, peeled and cut into matchstick pieces
1/2 head fennel, finely sliced
1/2 lemon, juiced
salt
pepper

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Method

For the cauliflower purée, start by cutting the cauliflower into small florets. Steam or boil them until tender. Place in a blender with the cream and process to a smooth purée. Pass through a fine sieve, season and keep warm

1 cauliflower
1 tbsp of water
42ml of double cream
salt

To make the cumin velouté, start by finely slicing the onion and then sweat in a little olive oil until translucent. Add the cumin seeds and then the white wine. Boil until almost dry and add the cream and milk. Bring up to a simmer and pass through a fine sieve. Keep warm

2 tbsp of white wine
2 tbsp of cumin seeds
42ml of whipping cream
42ml of milk
1/2 onion
olive oil

Dry the scallops on kitchen paper and dust with the ras el hanout, and in a hot pan, colour the scallops for one minute on both sides and leave to one side to rest. Season the scallops with salt, a pinch of sugar and a few drops of lemon juice

12 scallops
1/4 lemon
salt
pepper
2 tbsp of ras el hanout

Place a couple of spoons of the cauliflower purée on a warmed plate and top with three of the scallops. Toss the fennel and apple together with a squeeze of lemon and season. Place this on top of the scallops and pour some of the cumin sauce around the outside

First published in 2015

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Matthew Tomkinson

Matthew Tomkinson’s elegant and highly accomplished food earned him a Roux Scholarship in 2005, as well as Michelin stars at The Goose and The Montagu Arms.

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