Blood orange seared wild scallops

This colourful recipe includes seaweed, which has a subtle taste, adds a beautiful colour and is easy to find when kayaking (can be replaced with samphire which is similarly salty in flavour). Crucial to the recipe is blood orange, with a tang brilliantly complimenting the fresh* wild scallop.

Scallop (Feeds 4)

– 16 scallops
Butter
Olive oil
Lemon juice

Blood orange and shrimp butter

– 2 shallots, sliced
– 6 white peppercorns
– 2 sprigs of wild thyme, chopped
– Handful loosely chopped wild garlic leaves
– 300ml white wine
– 250g butter, diced
– 200ml lemon juice
– 1 pinch cayenne pepper
– 4 tbsp brown shrimp
– 40 blood orange segments
Salt, to taste
Chervil, chopped
Dill, chopped

Poached salsify

– 500g of batons of salsify cut into 4-inch baton
– 2 shallots, sliced
– 1 sprig of fresh wild thyme
– 1 clove of garlic
– 4 white peppercorns
– 100ml white wine
– 500ml white wine vinegar
– 500ml chicken stock

Preparing seaweed

Both gutweed and sea lettuce can be eaten raw but a little heat will bring out the flavour. Wash the seaweed with fresh water and boil or steam for a minute or so. Cut into long linguine strips

To serve

  1. To make the blood orange and shrimp butter, gently simmer the shallots, peppercorns, wild thyme and white wine for 10 minutes. Add garlic leaves in last 1 minute and sieve
  2. Take 100ml of the sieved reduction and bring to the boil in a clean saucepan
  3. Adding one or two pieces to the pan at a time slowly whisk the butter into the reduction – only add each cube of butter when the previous has melted into the sauce. Add the fresh lemon juice, cayenne pepper and salt. Put aside to serve
  4. To cook the salsify, sweat the shallots in oil with the thyme, garlic and peppercorns until soft but without colour
  5. Add the white wine, bring to the boil and reduce by half, add the white wine vinegar and chicken stock and bring to the boil
  6. Check the seasoning, then add the salsify batons and poach until tender for 5 – 10 minutes
  7. To cook the scallops, add a knob of butter and a dash of oil to a frying pan and heat until very hot
  8. Season the scallops and place them in the pan. Cook on a high heat for 2 minutes – (do not move the scallops around the pan) until they have caramelised on each side
  9. Squeeze a little lemon juice over the scallops, remove from the pan
  10. Meanwhile, gently heat the beurre blanc with the brown shrimp and the blood orange segments. When hot, stir in the herbs
  11. To serve, warm the salsify in its cooking liquor and arrange into hot bowls. Spoon over the sauce, and then place the scallops around. Finish with the blanched gutweed or sea lettuce seaweed

*The term fresh fish is of course relative. On the high-street, at supermarkets and in city restaurants fresh fish really means days old so, when patiently waiting for your number to be called at the fish-counter, be ready to ask where your fish is from and how many days ago it was likely caught. Supermarkets invent terms to suit their needs and, as a discerning consumer, it really is your right to challenge nonsense. At Octane we have therefore made a new, differentiated and entirely transparent definition – Ocean-fresh. Simply put, it means caught and eaten same-day.

**Ocean fresh: See ocean fresh calimari caught, cooked and served in under an hour

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