One of my all time favourite foods are scallops. I only ever eat them as a starter though and always want more. This led me to try and devise a main course scallop dish. This is the first version of it. I have a second of a Maldivian curry. This isn’t really a dish, more three starters on one plate. It consists of a Coquille St Jacques, but in a baked potato shell rather than a scallop shell. A curried scallop served with dhal. Plus a normal scallop with venison sausage and cauliflower puree. Either element of the three can be served as superb starters on their own
- 3/person Scallops
- 1/person Medium Baking Potato
- 20g Butter
- 20g Flour
- 200ml White wine
- 2 Tsp Dijon Mustard
- 2 Tsp Chives
- Good grating Nutmeg
- 75g, grated Parmesan
- 250g Tarka dhal
- 1 Tsp Curry Powder
- 1, florets only Cauliflower
- 500ml Milk
- 1/person. Venison Sausages
- Cook the potatoes for 1hr at 180°c. Split in half and scoop out the flesh leaving a 1cm border.
- Heat the butter and flour in a pan. Bring to the boil and add the wine. Cook until thickened. Add the mustard, half of the cheese, nutmeg and chives. Once cooled add one chopped scallop per person and add back into the two halves of potato per person. When ready, sprinkle parmesan over the top and grill over medium heat until bubbling.
- To make the cauliflower puree, cook the florets in a knob of butter until browned. Add the milk and simmer gently for 10mins. Puree with a stick blender and season to taste.
- Take the sausages out of their skins and shape into rounds. Cook for 3-4 minutes a side.
- Reheat the dhal and once ready to serve cook the scallops in butter and oil for 1 minute per side. Dusting one of them with curry powder to go with the dhal.