Pan fried scallops, buttered potato, brown shrimp dressing
Ingredients (serves 4)
- 12 large fresh scallops (orange roe removed)
- 4 medium baking potatoes
- 5 packs of unsalted butter
- 6 tablespoons Farrington’s rapeseed oil
- 1kg (2 ½ lb) ripe tomatoes
- 175g (6oz) peeled, cooked brown shrimps
- 4 tablespoons of finely chopped chives
- juice of a lemon
To prepare the potatoes
- Preheat the oven to 90 C. Peel the potatoes and cut into 2½ cm (1inch) slices, then using a 5cm (2inch) circular cutter cut a disc from each slice, you will need 12 discs in total. Melt the 5 packs of butter (ideally, using a microwave is the quickest way to do this). Pour the butter into a roasting tray and discard the butter milk. Place the potato discs into the roasting tray, ensuring they are covered by the butter. Place in the oven and poach for 45 minutes. Remove and place on plate to cool.( the clarified butter can be cooled and used again several more times if required) To serve the potatoes, preheat oven to 180°C, place the potato discs on a pre-heated baking tray and cook to a golden brown colour for 8-10 minutes, turning once.
To prepare tomatoes
- Blanch the tomatoes in boiling water for around 8 seconds then refresh in iced water. Peel, quarter and deseed the tomatoes, placing on kitchen paper to absorb excess juices. Cut quarters into 1cm (½inch) squares.
To cook the scallops
- Heat a non-stick frying pan over a high heat with 2 tablespoons of the rapeseed oil, place the scallops in the pan and cook for 2-3 minutes each side, until golden brown. Add lemon juice and sea salt for final 5 seconds of cooking. Remove from pan onto kitchen paper to absorb juices.
To prepare the brown shrimp dressing
- Heat the remaining rapeseed oil over a low heat, add the tomato dice and brown shrimps and bring to gentle simmer, add the chopped chives and lemon juice and season with salt and ground white pepper, remove from heat.
To serve
- Place the 3 potato discs in a line across the middle of the plate and top each potato disc with a scallop, spoon the dressing along either side of the potato discs.