posted on Sep, 4 2008 @ 08:48 AM
Scallops are great!!
As a fellow admirer of GR's cooking, I've taken his recipe for a sauce from a fish dish at his Chelsea restaurant, and used it for scallops, which
makes a great starter. I call it 'scollops with sweet & sour peeper sauce and chorizo'. Its quite time consuming to do, but worth the effort, and
can be used for a main course too.
Off the top of my head it goes something like:
4 slices chorizo, very finely cubed (2mm)
couple of handfuls Baby Leaf Salad
For the sauce:
2 red peppers
Couple of large shallots, very finely chopped
3-4 large cloves of garlic, halved
handful of 1 tarragon* roughly torn
25ml white wine vinegar
Glass medium white wine
300ml vegetable stock
* (i'm still experimenting with herbs, to find out which is best - Tarragon is good, chevril is good, corriander is okay, Parsely adds nothing,
Rosemary is slightly overpowering)
1. Put the peppers under a very hot grill to blacken the skins, once done wrap in clingfilm and leave to cool
2. Put your shallots and garlic is a saucepan with a drizzle of olive oil and slowly sweat until soft
3. Remove the clingfilm from the peppers, the skins should now come off easily. Remove the skins and seeds, and chop.
4. Whack the heat up to full and drop the chopped peppers and white wine vinegar into the pan, cook until almost all of the vinegar has evaporated,
then add the herbs, stock and wine.
5. Boil until reduced to a quarter of its original volume.
6. Remove from the heat, fish out the garlic and discard.
7. Put the sauce into a blender, or use a hand held whizzer to finely puree the mixture.
8. Strain the sauce through a muslin into a clean pan. If the sauce is runnny, then gently reduce to suit. Check and adjust seasoning, then remove
from the hob.
9. Quickly fry the chorizo til slightly crispy, put to one side.
10. season the scallops with salt and peeper, and saute at medium heat in a pan with a little olive oil. They only need a couple of minutes a side
11. bring the suace back up to temperature, and stir in a small knob of butter.
plate up: put a hanful of baby salad leaves in the centre of your plates, arrange the four scollops around the salad, place chorizo over 2 opposing
scallops and garnish the other 2 with a herb leaf. Drizzle over the sauce in an appropriately cheffy manner, and serve. Enjoy. Bask in the praise and
The sauce is worth the effort believe me!!
To make it into a main course I chuck a pan fried salmon fillet on top of the salad, and serve with roast potatoes.
[edit on 4-9-2008 by Paul]