Hand Dived Scallops and Roasted Cobnut Salad, Maple Syrup Dressing

Article written on 2016/20/05/
Posted in Beautiful is good

Adam GREY, Michelin-starred chef of London has created some recipes in agreement with Domaine Montrose, Rosé.

Hand Dived Scallops and Roasted Cobnut Salad, Maple Syrup Dressing

Recette Saint-Jacques

Ingredients (serves four) :

12 Hand dived Scallops

20 Cobnuts – peeled

Selection of seasonal salad leaves and micro herbs

100Ml Farrington’s Mellow Yellow rapeseed oil (colza oil)

6 Ratte potatoes

500Ml Duck fat

Salt

Pepper

Maple Syrup Dressing

 Ingredients :

200Ml Farrington’s Mellow Yellow rapeseed oil (colza oil)

50Ml Water

100Ml Maple syrup

25Ml Sherry vinegar

Salt

Ground white pepper

Method :

  • Mix all the ingredients together and season to taste with the salt and pepper.
  • Place in a suitable airtight container.
  • The dressing will last for months if kept in the fridge.
  • Mix thoroughly before using with a whisk.

To Cook The Potatoes :

  • Slice the Ratte potatoes in to 1 cm slices and place in a shallow tray lined with greaseproof paper.
  • Cover the potatoes with the warm duck fat and foil the tray.
  • Place in a pre-heated oven at 100c and cook until just tender. (40-50 mins)
  • Leave in the duck fat until needed.

To Serve:

  • Heat a thick-bottomed frying pan to a high heat and add the rapeseed oil.
  • Add the scallops to the pan, presentation side down and fry until an even golden colour is achieved on one side.
  • Turn the scallops over and continue to fry on the other side until the same golden brown colour is also achieved.
  • Season the scallops with salt and pepper and a little lemon juice, then place on a tray lined with kitchen paper.
  • Add the cooked, sliced potatoes to the same pan and return to the heat and gently colour.
  • Place the peeled cobnuts on a tray and place in a hot oven and toast until lightly golden.
  • Place the three slices of potato on each serving plate and place a pan-fried scallop on each one.
  • Scatter the toasted cobnuts over the plate.
  • Dress the salad leaves in a little of the maple syrup dressing and arrange around the scallops and potatoes.
  • Drizzle a little more of the maple syrup dressing over the scallops and cobnuts too and serve at once.

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