30 mins to 1 hour
By Glynn Purnell
For the spiced butter
- 225g/8oz salted butter
- ¼ tsp paprika
- ¼ tsp ground ginger
- ¼ tsp mild curry powder
- ¼ tsp ground masala spice
For the parsley oil
- bunch flat leaf parsley
- 150ml/5fl oz olive oil
For the stew
- 1 tbsp sunflower oil
- 75g/2½oz girolles, prepared and cleaned
- 100ml/3½fl oz white wine
- 75ml/2½fl oz shellfish stock
- 75g/2½oz cooked white beans from a tin, drained
- roes from the scallops below, chopped
- 2 tbsp spiced butter, from above
- 60g/2¼oz cooked brown shrimps
- 30g/1oz chopped samphire
- ½ cucumber, peeled and made into balls using a melon baller
- 1 lime, juice only
For the scallops
- 50ml/2fl oz sunflower oil
- 4 large scallops, shelled, washed and roe removed (for the stew)
- 2 tbsp spiced butter
- borage flowers
- cucumber flowers
To make the spiced butter gently melt the butter in a saucepan over a low heat and add the spices. Remove from the heat, place in a container and put in the fridge until needed.
To make the parsley oil, place the oil and parsley in a blender and blitz until smooth. Pass through a sieve and set aside.
To make the stew, heat the oil in a large sauté pan and sauté the girolles for 1 –2 minutes, or until tender. Add the wine and reduce by half, add the stock, the beans and the scallop roes. Bring to the boil and reduce to a simmer.
Add the spiced butter and whisk in. Remove from the heat and stir in the brown shrimps, samphire and cucumber balls. Season with salt and lime juice to taste. Keep warm.
To make the scallops, preheat the oven to 190C/170C Fan/Gas 5.
Heat the oil in a non-stick ovenproof frying pan, add the scallops and fry for 2 minutes. Turn the scallops over and place the pan in the oven for 1 minute.
Remove the pan from the oven, add the spiced butter and baste the scallops for 30 seconds. Season the scallops with salt to taste.
To serve, spoon the stew into two bowls and place two scallops on top. Garnish with the parsley oil, borage and cucumber flowers.