Pickled scallops with red wine dressing and wild garlic oil

Pickled scallops with red wine dressing and wild garlic oil

By
From
Fish Kitchen
Serves
4
Photographer
David Loftus

My head chef, Chris Simpson, and I enjoy an experiment now and again. This dish came about on a quieter winter’s day when we had time to play around in the kitchen. We both love raw scallops and wanted to add acidity to them, but also colour them somehow. The result was really interesting – tasty and unique.

Ingredients

Quantity Ingredient
12 live scallops in the shell

Pickling liquor

Quantity Ingredient
200ml red wine
100ml water
50ml red wine vinegar
50g caster sugar
50g salt

Red wine reduction

Quantity Ingredient
100ml red wine vinegar
100ml water
100g caster sugar
100ml red wine

To serve

Quantity Ingredient
1 tablespoon capers in brine, drained
1 tablespoon gherkins, chopped
1 tablespoon chives, chopped
Wild garlic oil
1 tablespoon Crispy fried capers, optional

Method

  1. For the pickling liquor, put all the ingredients into a pan and bring to the boil, then remove from the heat and set aside to cool.
  2. Shell and clean the scallops, removing the roes. Lay the scallops in a small dish in a single layer. Pour the cold pickling liquor over them and cover tightly with cling film to keep them submerged. Place in the fridge for 4 hours.
  3. Put all the ingredients for the wine reduction into a pan and bring to the boil, stirring once or twice to encourage the sugar to dissolve, then simmer uncovered until reduced right down to a syrupy dressing. Leave to cool.
  4. Before serving, take the scallops out of the fridge and leave them to come to room temperature for 30 minutes.
  5. To serve, spoon the red wine dressing equally onto each plate. Mix the capers, gherkins and chives with a little wild garlic oil and divide between the plates. Remove the scallops from the pickling liquor, slice them across into discs and arrange on the plates. Finish with a good drizzle of wild garlic oil and crispy fried capers if you like.
Tags:
seafood
fish
Kitchen
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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