(serves two as a starter)
1 tbsp gentle-flavoured oil (not olive)
6 extra-large king scallops, roe removed
2 large beetroots, roasted and peeled
2–3 Charlotte potatoes, peeled and steamed
2 handfuls fresh rocket
dressing for rocket: (shake this up in a jar)
3 parts olive oil to 1 part white wine vinegar
dash lemon juice
salt and fresh pepper
sauce for scallops: (you can whisk this in a teacup)
2 tbsps butter, melted
good pinch Aleppo pepper flakes
handful chives, snipped
Get a heavy skillet very hot and add the oil. When the oil is hot, place the scallops in carefully. Let cook until browned on one side (about 2 minutes) then turn carefully and brown the other side for 2 minutes. Remove from skillet to a waiting cutting board and slice them each in half from side to side (not from top to bottom, if that makes sense). Now for the assembly.
If you are lucky enough to have a little metal ring about the size of a scallop, get it out of that drawer where you threw it and wash it. Then press it down on the peeled beetroots and peeled potatoes to make cylinders of them (you can save the rest of the beets and potatoes, cut them up and toss them with a little dressing for a salad next day). Slice the cylinders of beetroot and potato until you have 12 slices of each. Divide up all your sliced things between the two plates. Now, you can choose: either stack them on top of each other in four piles, or layer them around the edge of a white plate. Then place a handful of dressed rocket in the center of each plate and drizzle the melted butter and Aleppo pepper over the scallops, beets and potatoes. Scatter the snipped chives over all and VOILA!
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Perfect Bolognese Sauce
(serves 6 with spaghetti)
1 tbsp olive oil
4 cloves garlic, minced
1 white onion, minced
3 stalks celery, minced
3 medium carrots, minced
8 large mushrooms, minced
1 1/2 pounds home-ground pork loin (or beef, lamb or bison)
1/2 cup white wine
1/2 cup whole milk
1 large can peeled plum tomatoes
pinch ground nutmeg
1/2 cup grated parmesan or Romano
fresh black pepper and sea salt to taste
Heat the oil in a large saucepan with a heavy bottom and add the vegetables, cook until softened. Add meat. Cook until just cooked through, stirring frequently to break up the meat. Add the white wine and turn up the heat. Stir and cook for five minutes. Add the milk, still with heat high. Stir and cook for five minutes. Add the tomatoes, breaking them up with your hands as you do so. Turn down the heat and cook for at least 1 hour, stirring occasionally. Shortly before serving, add nutmeg and cheese and stir thoroughly. Season to taste. Serve with spaghetti or mashed potatoes, with plenty of extra grated cheese to sprinkle.
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[…] Warm Scallop Salad with Beetroot and Charlotte Potatoes 06/21 […]
June 21st, 2010 at 9:24 am