Rye Bay Scallop Week

Rye Bay Scallop Week


Sat 24th Feb – Sun 4th Mar 2018

Seared Scallops Served on a Bed of Sweetcorn and Chorizo Chowder, Finished with Spinach and Coriander

Don’t be scared to prepare seared scallops at home, they cook quickly and are perfect as a starter or main course. Scallops are a delicious addition to any weeknight dinner rotation. Served best with a large glass of New Zealand Sauvignon Blanc.

Serves 4.

Ingredients

Scallops

  • 24 Succulent Rye Bay scallops
  • Large Knob of Butter, melted
  • ½ Bag Spinach, chopped
  • Handful of Fresh Coriander Leaves

Chowder

  • 500g Chorizo, diced
  • 2 Onions, chopped
  • 2 Cloves of Garlic, crushed
  • 2 Tsp Vegetable Stock
  • 1 Medium Potato, diced
  • 4 Whole Corns, removed from the Cob
  • 400ml Double Cream
  • Salt & Pepper

Method

Sweetcorn and Chorizo Chowder

Sauté the diced chorizo, chopped onion and garlic until the chorizo is lightly browned and the onion and garlic is transparent (as little colour as possible).  Turn down the heat, add the vegetable stock and diced potato, simmer until potatoes begin to soften.  Add the corn and simmer for a further 8-10 minutes.  Remove from heat and liquidize, leaving slightly chunky.  Return to heat and simmer until thickened, and finish with a generous helping of double cream, salt and pepper

Rye Bay Scallops

Season scallops with salt and pepper, lightly oil a frying pan and heat, sear each scallop until lightly golden brown on each side, then add the knob of butter and gently shake the pan until the butter is melted.  Remove from heat, keep warm in a very low oven (60deg).

To Serve

Warm up chowder in a pan on a low heat, stirring occasionally so it doesn’t burn on the bottom of pan, pour into serving dish, top with the seared scallops, and sprinkle with the chopped spinach and coriander leaves.

Submitted by: Julie Newar, previous Head Chef, The Ferry Inn at Stone-in-Oxney

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