less than 30 mins
30 mins to 1 hour
By Michel Roux Jr.
From Saturday Kitchen
- olive oil, for shallow and deep frying
- 1 shallot, finely chopped
- 1 garlic clove, finely chopped
- 1 red chilli, thinly sliced
- 1 green chilli, thinly sliced
- 100g/3½oz fregola
- 50ml/2fl oz dry white wine
- 200ml/7fl oz fish stock
- 125g/4½oz butter
- 2 extra-large scallops, shells reserved, washed well
- 100g/3½oz kale
- salt and freshly ground black pepper
Heat a dash of oil in a large frying pan and gently fry the shallot, garlic and chillies until soft. Add the fregola and stir to coat in the oil.
Add the wine, then increase the heat and allow to bubble away until reduced by half. Add the stock and cook for 20 minutes, or until tender. Season and stir through half the butter.
Heat a tablespoon of oil in a small frying pan over a high heat and sear the scallops for a couple of minutes on each side, or until they are just firm and opaque. Add the remaining butter and baste.
Heat the oil in a deep-fat fryer to 180C. (CAUTION: hot oil can be dangerous. Do not leave unattended.). Deep-fry the kale until crisp, drain on kitchen paper and season.
Serve the fregola in the scallop shells, topped with a seared scallop and the kale.