Orkney scallop, salmon belly, sea vegetables
Item 1 of 1
- medium
- 4
- 1 hour 45 minutes
The textures in this scallop recipe are beautifully complementary, with crisp tempura, creamy pâté and citrus marinated salmon. Nigel Haworth's innovative dish makes a fantastic seafood starter, and will leave you with plenty of leftover scallop roe pâté - try serving this with crispbreads or crackers as a quick and easy canapé.
First published in 2015
Ingredients
Metric
Imperial
Scallop roe pâté
- 150g of scallop roe
- 2 shallots, sliced
- 1 garlic clove
- 100ml of white port
- 50ml of Madeira
- 50ml of brandy
- 1g of salt
- black pepper, 3 turns of the mill
- 2g of pink salt
- 1g of sugar
- 1 dash of oil
- 100g of unsalted butter, melted
Marinated salmon
- 200g of salmon belly, skin-on
- 10g of salt
- 10g of sugar
- 1 unwaxed lemon, zested
- 10ml of white wine
- dill, chopped
- 1 pinch of white pepper
Tempura batter
- 100g of potato starch
- 100g of self-raising flour
- 100g of cornflour
- 350g of sparkling water, ice-cold
- 5g of salt
- lemon juice
Crème fraîche dressing
- 200g of crème fraîche
- 2 lemons, juiced and zested
- salt
- black pepper
- 2 sheets of nori seaweed
Sea vegetables
- sea lettuce, 16 pieces
- sea beet, 4 leaves
- ice lettuce, 12 pieces
- 12 sprigs of dill
SAVE RECIPE
Equipment
- Sous vide equipment
- Pacojet
- Blender
- Deep fat fryer
Method
1
Preheat a water bath to 65°C
2
Begin by preparing the pâté. Trim the scallop roes, wash thoroughly under cold running water then drain well and set to one side. Sweat the shallots and garlic in a dash of oil then add the alcohols, sugar and seasoning. Reduce down to a jam-like consistency then allow to cool
- 150g of scallop roe
- 1 dash of oil
- 2 shallots, sliced
- 1 garlic clove
- 100ml of white port
- 50ml of Madeira
- 50ml of brandy
- 1g of salt
- 2g of pink salt
- black pepper, 3 turns of the mill
- 1g of sugar
3
Place the scallop roes in a vac pack bag along with the shallot jam. Season again and seal tightly, then cook in the water bath for 10 minutes
4
Remove the roes from the water bath and place in the freezer until they are completely cold. Transfer to a Pacojet with the melted butter and then freeze, blitz twice and reserve. Alternatively, simply blitz in a blender until it forms a smooth pâté. Set aside until ready to serve
- 100g of unsalted butter, melted
5
To make the marinated salmon, mix together the lemon, wine, dill, sugar and seasoning and place into a vacuum bag with the salmon. Vacuum pack and leave in the bag for 30 minutes
- 10g of salt
- 10g of sugar
- 1 unwaxed lemon, zested
- 10ml of white wine
- dill, chopped
- 1 pinch of white pepper
- 200g of salmon belly, skin-on
6
After this time, remove the salmon from the bag and brush off the marinade. Remove the skin and dice the salmon into 1cm cubes, then set aside until required
7
For the crème fraîche dressing mix together the crème fraîche with the lemon juice, salt and pepper to taste and refrigerate. Blitz the nori sheets to a powder in a blender and reserve to sprinkle over the crème fraîche dressing when ready to serve
- 2 sheets of nori seaweed
- 200g of crème fraîche
- 2 lemons, juiced and zested
- salt
- black pepper
8
Preheat a deep-fryer to 180°C
9
Meanwhile, prepare the tempura. Gently whisk all of the ingredients together until combined and they form a batter. Cut the scallops in half and season with salt and lemon juice then dust each piece of scallop with self-raising-flour.
- 100g of potato starch
- 100g of cornflour
- 100g of self-raising flour
- 350g of sparkling water, ice-cold
- 5g of salt
- lemon juice
- 4 scallops, large
- 1 lemon
- self-raising flour
10
Dip each scallop piece into the batter mix until completely covered and lower into the fryer. Fry for 1-2 minutes until light and crispy then drain on kitchen paper. Season with salt
11
To plate, spoon the the crème fraîche dressing liberally around a medium sized plate. Place the tempura scallops to one side and arrange the salmon belly alongside. Finish with a small quenelle of scallop roe and garnish with the sea vegetables, dill and a pinch of nori powder
- sea lettuce, 16 pieces
- sea beet, 4 leaves
- ice lettuce, 12 pieces
- 12 sprigs of dill
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