This scallop dish is served alongside one of our most popular starters trout tartar and with the shiso pesto becomes worthy of the time taken in its preparation.
This quite a complicated dish but can be broken down into manageable sections to do in the morning and day before, re read the recipe several times and “keep calm and carry on”.
Boil the water and salt them mix well and leave to cool add the mustard and cayenne pepper and soak the trout for 24 hours in the fridge, take out wash off the marinade and pat dry. Chop the cured trout and smoked salmon into 3 mm dice and mix well add some lemon juice and a little crème fraiche you can store this now for 2 days if required
Open the oysters taking care to keep the juice that comes out wash off the oyster and store in the fridge, pass the juice through a very fine sieve or muslin cloth .boil the champagne and oyster juice add the gelatine and pass through a sieve/muslin and chill till set .Chop with a knife till small pieces and place in a piping bag until needed.
Mix well and use for dipping the scallops in once cooked.
Blitz all together in food processor and store until needed in a kilner jar
Cook the scallops in a hot pan the dip in the citrus crust, serve alongside a rectangle of the tartar topped with the oyster jelly ,some chopped oyster and shiso and water cress leaves ,and spoon some shiso pesto around the scallops as a dressing
Everything is prepared from scratch in our kitchens. Where possible we use ingredients sourced within 30 miles of our Beach Bistro. Meat from local farmers sourced by Old Hall Farm in New Romney, fish straight off the day boats leaving Hastings and Rye and fruit and vegetables freshly grown around us.
Submitted by: Trevor Hambley, The Beach Bistro, The Gallivant Hotel
Posted in Recipes
Tags: Cayenne Pepper, Champagne, Crème Fraiche, Dijon Mustard, Gelatine, Grapefruit, Lemon, Lime, Olive Oil, Orange, Pecorino, Pine Nuts, Pistachio, Rock Oyster, Salmon, Sea Salt, Shiso, Trout