Summer Isles Foods Recipes
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Recipes
Scallops wrapped in Summer Isles Foods Sea Loch Trout
Ingredients:
Ingredients serve 6
Dressing
4 oz golden syrup
1 lemon juice of
1 lime juice of
1/2 red bell pepper
1/2 yellow bell pepper
1/4 tsp grated ginger
Salt & pepper
18 medium size scallops
400 g sea locks trout
1/2 jar pink caviar
1/2 jar avruga caviar
2 packs Thai grass (baby asparagus
Large hand full of red chard
4 oz butter
1 pt milk
Method:
Method
1) First shell & clean scallops remove the muscle & coral leaving only the white
flesh; submerge in milk to keep fresh.
2) Lay out the sea loch trout in their strips 18 in total, then at the start of the strip
place a scallop and roll the trout around it, do this with them all.
3) Set them all aside until you’re ready to cook them.
4) Mix the pink & black caviar together.
5) Blanch off the Thai grass, then refresh in cold water.
Confetti dressing
1) Warm up the golden syrup in a pot, but do not boil (finger warm only).
2) Add the juice & gated ginger leave for a couple of minutes. Remove from the heat and add the fine chopped bell peppers.
In a frying pan melt the butter and add the scallops, cook for 1 minute and then turn over and cook the other side the for the same.
Now assemble the dish
Make a ring of caviar off center and arrange the Thai grass to one side of it, place the three scallops on top, finish with the red chard and confetti dressing.
Chef’s tips
Only use the freshest scallops for this dish and be careful not to overcook them the trout has a totally different taste when done like this (enjoy). The finer you cut the bell peppers the better as it will look more like confetti.
Kindly provided by Chef Walter Walker at Bunchrew House Hotel