Tuesday, 17 November 2009

Something special

Scallops with Creamed Shallots and Pork Crackling

If you are entertaining friends or having a family celebration dinner this recipe makes an excellent starter. The creamed shallots can be made earlier and reheated but leave the cooking of the scallops and crackling until just before serving.

Serves 6

For the Creamed Shallots

325g shallots, peeled and finely chopped
60ml double cream
2tbsp olive oil
knob of butter
Salt and white ground pepper

Put the oil and butter in a pot and heat until bubbling. Add the shallots, cover and cook gently, stirring occasionally, for 15 minutes, don't let them colour. Add the cream and cook for a further 5 minutes. Season and blend until smooth. For pre-cooking, cool and refrigerate until needed. Reheat gently.

Pork Crackling

1 x 125g belly pork skin, , cut into strips
Vegetable oil for deep frying
Coarse salt

Heat the oil to a high temperature and deep fry the crackling for 2-3 minutes, until crisp and golden.

For the Scallops

18 fresh king scallops, coral removed
1 tbsp olive oil
25g butter
Salt and pepper to taste

Heat a griddle or frying pan and add the olive oil cook the scallops for 60-90 seconds each side until golden. Add the butter and seasoning and serve immediately.

To Serve

Place 3 separate teaspoons of creamed shallots on a long plate, add a scallop to the top of each pile, top each scallop with a small strip of crackling.

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