Pan-fried scallops with kipper velouté and sea vegetables

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2

By Anna Haugh

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 4 garlic cloves, finely chopped
  • 200g/7oz kipper fillets, bones removed
  • 200ml/7fl oz fish stock
  • 200ml/7fl oz double cream
  • 200ml/7fl oz whole milk
  • 1 tbsp unsalted butter
  • 4 large diver scallops, cleaned
  • 1 tsp salty fingers
  • 1 tsp sea purslane
  • 1 ploughman’s blood apple, peeled and finely chopped
  • 2 tbsp pecans, roughly chopped
  • 2 tbsp capers, to garnish
  • few sprigs lovage, finely chopped, to garnish