Scallops with Dulse Beurre Blanc and Pickled Cucumbers
This exciting dish combines scallops, red seaweed, spinach and cucumber for a wonderfully fresh tasting meal.
Ingredients
- 6 hand dived scallops, cleaned
- 1 shallot, peeled and diced finely
- 50ml white wine
- 25ml white wine vinegar
- 200g butter, cubed
- Pinch of dulse
- Salt and pepper
- 1 bag of spinach
- knob of butter
- ½ a lemon juice only
- 1 large cucumber
- 50g caster sugar
- 50ml white wine vinegar
- To garnish, chervil sprigs and micro herbs
Method
To make the beurre blanc pop the shallots, wine and vinegar into a pan over a high heat, bring to the boil then reduce down to 2 tablespoons. Remove from the heat and whisk in the butter. Add the dulse.
Heat the sugar and vinegar in a pan over a medium heat, bring to the boil then cool.
Using a melon baller scoop out little balls from the cucumber and place into the pickle.
Heat a frying pan until hot, add a drizzle of olive oil then add the spinach.
Heat for 30 seconds until wilted then season. Drain on kitchen paper.
Heat a large, non-stick pan, drizzle with a little oil then add the scallops. After 30 seconds to a minute and once the scallops are deeply coloured, flip over, add a knob of butter followed by a squeeze of lemon and season.
To plate up pop the spinach into the bottom of two bowls, top with 3 scallops per bowl, spoon over the sauce and sprinkle with the herbs.
Ingredients
- 6 hand dived scallops, cleaned
- 1 shallot, peeled and diced finely
- 50ml white wine
- 25ml white wine vinegar
- 200g butter, cubed
- Pinch of dulse
- Salt and pepper
- 1 bag of spinach
- knob of butter
- ½ a lemon juice only
- 1 large cucumber
- 50g caster sugar
- 50ml white wine vinegar
- To garnish, chervil sprigs and micro herbs
Method
To make the beurre blanc pop the shallots, wine and vinegar into a pan over a high heat, bring to the boil then reduce down to 2 tablespoons. Remove from the heat and whisk in the butter. Add the dulse.
Heat the sugar and vinegar in a pan over a medium heat, bring to the boil then cool.
Using a melon baller scoop out little balls from the cucumber and place into the pickle.
Heat a frying pan until hot, add a drizzle of olive oil then add the spinach.
Heat for 30 seconds until wilted then season. Drain on kitchen paper.
Heat a large, non-stick pan, drizzle with a little oil then add the scallops. After 30 seconds to a minute and once the scallops are deeply coloured, flip over, add a knob of butter followed by a squeeze of lemon and season.
To plate up pop the spinach into the bottom of two bowls, top with 3 scallops per bowl, spoon over the sauce and sprinkle with the herbs.
