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.