Category Archives for Scallops

Scallop with Celeriac Puree Starter

Scallop with Celeriac Puree Starter - This quick and easy starter recipe is the perfect start to a nice 3 course dinner. Tasty Scallops - http://amateurchef.wpengine.com

I love scallops and to be honest think they make the most perfect starters, something about them I just find to be elegant and can really make a dish look great. I often struggle when it comes to portion sizing but with scallop starters, I do find it easier to manage portion control.

I made this scallop starter as a nice 3 course romantic dinner for Rach and was really happy with the way it turned out. I have been trying to improve the way my presentation looks and overall I think I am happy with this (still room for improvement though!!)


The first thing I wanted to make sure was that I had some good quality scallops, I do think that is important as it really does add to the taste. Its also very important that they are cooked properly, to be honest I tend to overcook them as I am a bit funny with fish.

This starter is actually a really good one to do if you are short on time as it really doesn’t take very long to make. The first thing that needs to be done is cooking of the celeriac, to help speed up this process you want to remove the skin and cut into small cubes.

Pop these into a saucepan of water and cook until you can place a fork or knife through it. Once cooked drain the water and place into a blender with a splash of milk and some butter, blitz in the blender until smooth. If it’s hard to blend then add a little more milk, don’t forget to taste and season if you feel it needs it.

Once it’s blended get a strainer and put the puree through to remove any bumps and you should have a nice smooth texture. Put this to one side and heat the oil in a frying pan until its hot, add the scallops and cook on one side for roughly 1 minute. Add a lump of butter and flip the scallops and cook on the other side for 45 seconds to 1 minute. Ensure the scallops are cooking before taking off the heat, once they are remove them.

For the plating of the dish I place the puree first and spread this along with the spoon and placed 3 scallops up the puree. Get an apple and thinly cut this into strips and place these around the scallops, add some crushed walnuts a couple of rocket leaves and then thinly slice a radish for a little kick. This recipe is perfect for 2 people, if you need to do it for more just increase the ingredients. If you do make it or have a recipe you like that includes scallops, let me know in the comments below! 🙂

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Scallop with Celeriac Puree Starter - This quick and easy starter recipe is the perfect start to a nice 3 course dinner. Tasty Scallops - http://amateurchef.wpengine.com
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Scallop with Celeriac Puree Starter
Prep Time
5 mins
Cook Time
25 mins
Total Time
30 mins
 
This starter is an impressive dish to server at a dinner party, the plating is key to make it look restaurant quality
Course: Appetizer
Cuisine: Fish
Servings: 2
Calories: 337 kcal
Ingredients
  • Half Celeriac Cubed
  • 6 Scallops
  • 1 Tbsp olive oil
  • 2 tbsp Butter
  • 100 ml milk
  • Rocket salad leaves
  • 1 Green apple
  • 4 crushed walnuts
  • 2 Radish
Instructions
  1. Place the cubed celeriac into a saucepan of water and season with salt, cook on a medium heat until the celeriac is soft
  2. Put the celeriac into a blender with half of the butter and the milk and blend until a smooth puree
  3. To reduce lumps further strain the puree until all lumps have been removed.
  4. Cook the Scallops on one side with the oil for 1 minute
  5. Place the remaining butter in the frying pan and flip the scallops and cook for another minute or until fully cooked
  6. Put the puree onto the plate and add the scallops
  7. Garnish with sliced apple, radish, salad and crushed walnuts
Nutrition Facts
Scallop with Celeriac Puree Starter
Amount Per Serving
Calories 337 Calories from Fat 209
% Daily Value*
Total Fat 23.2g 36%
Saturated Fat 9.5g 48%
Cholesterol 53.5mg 18%
Sodium 361.8mg 15%
Total Carbohydrates 20.7g 7%
Dietary Fiber 3.5g 14%
Sugars 11.5g
Protein 12.4g 25%
* Percent Daily Values are based on a 2000 calorie diet.

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Scallops with Pea Puree and Streaky Bacon

I find scallops amazing, they make the most perfect starter. Scallops are great as I find they taste amazing but also many of the dish look excellent, you can really impress your dinner guests.

This Scallop starter is actually fairly easy to do and doesn’t take too much time.

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Scallops and pea puree
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Scallops with Pea Puree and Streaky Bacon
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 
Scallops make a perfect starter and the pea puree and bacon really make this dish complete. The dish looks great so its perfect to impress dinner guests
Course: Appetizer
Cuisine: Fish
Servings: 2
Ingredients
  • 6 Scallops
  • 2 Shallots
  • olive oil
  • 200 g of Frozen garden peas
  • 100 ml of milk
  • 6 Pieces of Streaky Bacon
  • Salt/Pepper to taste
Instructions
  1. Pre-heat Oven at around 180-200 degrees
  2. Put a bit of oil into a saucepan and once hot sweat the shallots until they are soft but not coloured
  3. Add the Milk, garden peas and a pinch of salt
  4. Allow this to simmer for around 10 minutes
  5. Drain the milk from the peas and put the peas into a blender
  6. Blend the peas until its a puree, add milk to get the constancy you want
  7. Allow this to cool, the quicker it cools the greener it will be
  8. Cover a baking tray with non stick parchment and place 6 rashers of streaky bacon
  9. Season with a bit of salt and put in the oven until cooked and crispy
  10. Add a little oil to a frying pan and add a spoon of olive oil
  11. Add the scallops and cook on one side until its golden, this usually takes a couple of minutes
  12. Add a little butter and turn the scallops over to cook the other side
  13. Ensure the scallops are fully cooked

Plating Up

* Get a plate and spoon the pea puree into 3 spots

* Place a scallop on top of each drop of pea puree

* Place the streaky bacon in between

You could dress the plate up even more with a nice bit of chilli on top of the scallops or some edible flowers.

I personally find this a great starter and can really be impressive if you are cooking for dinner guests!

If you do make it, please let me know what you think below in the comments 🙂

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Scallops In Pesto and Garlic Sauce Recipe

Scallopsinpestoandgarlicsauce1Scallops make a wonderful starter and there is so much that can be done with them. I thought it was a bout time to try something different from what I usually do.

This recipe is an adaptation of the recipe that can be found at All Recipes UK

This serves 2 people


Ingredients

  • 6 Scallops
  • 2 Tablespoons of Butter
  • 230ml Double Cream
  • 2 Tablespoons of Pesto
  • 2 Garlic cloves
  • 6 Asparagus

Method

  1. Place Double Cream into Saucepan with crushed Garlic and the Pesto.
  2. Heat up the double cream, ensuring not to allow it to boil, continue to stir
  3. Place the Asparagus in a saucepan of boiled water to blanch.
  4. Once the Pesto sauce is hot, place the butter in a frying pan until melted
  5. Cook the scallops on one side for 1-2 minutes and then cook on the other side for the same amount of time or till fully cooked.
  6. Place the cooked Asparagus on the plate, place the scallops on the centre and then drizzle over the sauce….yum!!

This starter makes an excellent beginning to a nice romantic meal or perfect for a group.

When cooking I would always recommend using good quality scallops that have been sourced from a farm shop or fish monger.

The scallops I used where from EatFish, they are sourced directly from Scottish fisherman and sent direct – nice and fresh! 🙂

Wine Pairing With Scallops in Pesto and Garlic Sauce

The wine I selected when creating the Scallops was a white wine with a hint of citrus as it helped bring the sweetness of the buttery scallops out. Perhaps look for something like a Sauvignon Blanc.

I would recommend the following wines from Majestic Wine;

Marlborough Ridge Sauvignon Blanc 2014 Giesen – £9.99 (£6.99) when mix and match

The New Waihopai River Sauvignon Blanc 2014 Marlborough – £10.99 (£9.34) when mix and match

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