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Member recipe

Scallop and Beetroot

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Servings

Serves 4

Paprika and herb fried scallops with mash and pea puree, bacon and beetroot cubes

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Ingredients

  • 4 Scallops, roe optional
  • 4 medium potatoes
  • Frozen peas
  • 2 rashers smoked bacon
  • 3 slices of pickled beetroot
  • 2 tbsp finely chopped mint
  • Paprika
  • Mixed herbs
  • olive oil
  • 1/2 lemon, juiced
  • double cream
  • 100g butter, softened
  • milk

Method

    1. Boil peas in a saucepan with chopped mint and seasoning for 20 minutes or until very soft.
    2. Whilst peas are boiling, fry the bacon in a little olive oil until just crispy. Place on kitchen towel to drain and then, using a pair of scissors, cut into small cubes. You do not need to be precise, they can be rough shapes. Cover and put to one side.
    3. Take the pickled beetroot slices and using a small knife cut into small 1/2 cm cubes. Cover and put to one side.
    4. Once the peas are soft, drain and place in a bowl with tbsp cream. Mix and push through a sieve until smooth. Alternatively you can blend this in a food processor. Taste and add additional seasoning if needed. Cover bowl in cling film and put in fridge to chill.
    5. Peel potatoes and place in saucepan. Boil with seasoning for 20 minutes or until soft.
    6. Once the potatoes are soft, drain and place in a bowl with butter and 2 tbsp milk. Mash the potato and then run through a ricer until smooth. if you do not have a ricer you can blend this in a food processor.
    7. Put paprika and mixed herbs in a small bowl. Dip the scallops in lemon juice and roll them in the mix. Place in a hot pan. Cook for a minute on each side.
    8. To plate up: Warm the plates in an oven. Place a tbsp sided quinelle of the potato slightly to one side of the plate. Place the pea puree in a small piping bag and pipe small dots of puree around the plate. Lightly scatter the bacon and beetroot across the plate. Put the scallop on top of the potato quinelle.

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