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Preparation time
less than 30 mins
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Cooking time
less than 10 mins
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Serves
Serves 2
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By Tommy Banks
From Saturday Kitchen[row]
Ingredients
For the baked scallops
- 2 extra-large hand dived scallops, prepared by your fishmonger
- 1 clean scallop shell, opened
- 20g/¾oz unsalted butter
- 20g/¾oz apple juice
- flaked sea salt
For the pickled crown prince
- 200g/7oz crown prince squash, peeled and deseeded, half julienned, and half cut into star shapes
- 50ml/2fl oz elderflower vinegar
For the winter broth
- 15g/½oz roasted and dried yeast
- 10g/1/3oz smoked scallop roe (plus more for grating)
- 1 tsp dried kelp
- 1 tsp dried trompete
- ½ tsp roasted chicory root
- 1 tbsp dried tomatoes
- ½ tsp dried lemon verbena
- 1 tsp dried chive flowers
- 2 tsp dried ceps
- 250ml/9fl oz boiling water
- 30g/1oz fermented green strawberries
Method
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To make the scallops, preheat the oven to 230C/210C Fan/Gas 8.
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Place the scallops in the shell placed in a roasting tin and season with salt. Dot over the butter and pour on the apple juice and roast for 5 minutes.
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Heat a small frying pan over a medium heat and brown the scallops quickly on one side. Set aside to rest and keep warm.
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To make the pickled crown prince squash, place the julienned and star shaped squash in a bowl and pour over the elderflower vinegar. Mix well to combine.
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To make the winter broth, place everything apart from the water and strawberries in a heatproof jug. Add the boiling water and muddle together with a spoon. Leave to infuse until ready to serve.
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To serve, place the strawberries in the bottom of each bowl, add the julienned squash. Carve each scallop and place on top, then decorate with a squash star, pour over the broth and finely grate over some smoked roe.