Martin Burge was voted ‘Chef of the Year’ by The Independent and retains two Michelin stars for the cuisine served in ‘The Dining Room’ at Whatley Manor.
Martin has worked with a host of highly acclaimed chefs including Richard Neat, Raymond Blanc and John Burton Race.
In 2003 Martin moved to Wiltshire to set up the two restaurants at Whatley Manor; the award winning ‘The Dining Room’ dubbed ‘Best UK restaurant 2009’ by BMW Square Meal and the more informal, brasserie style Le Mazot.
Roasted scallop glazed with smoke and served with pickled cocklesYou will need:
Serves 4
For the smoke glazed scallop
- 4 Large hand dived scallops
- 10ml Glazed smoke “Sosa product”
- 20ml Rapeseed oil
- Salt & Pepper
For the garnish
- 50g Brussel sprouts
For the white balsamic pickled cockles
- 234ml Water
- 32ml White balsamic
- 2g Salt
- 34ml Groundnut Oil
- 2g Gellespas “Sosa product”
- 1.5kg Cockles
- 1kg Fish stock “basic recipe”
For the Parma ham crumb
- 150g Sliced Parma ham
- 3.5g Malto Sec (Sosa Product)
For the celeriac puree recipe
- 300g Celeriac
- 60g Whole Milk
- 60g Cream
- 1.5g Celeriac salt
- 3g Lemon juice
For the almond puree
- 75g Almond paste toasted ‘Sosa range’
- 25ml Water
- 7.5ml Almond oil
Celeriac puree ‘base recipe’
For the braised salsify
- 250g Salsify
- 12.5ml Lemon juice
- 1.2g Salt
- 2.5g Sugar
- 200ml Whipping cream
Method:
Method for the garnish
Peel the green leaves from the sprouts and set aside ready to use
Method for the white balsamic pickled cockles
To make the pickling liquor place the water, white balsamic, groundnut oil, salt and gellespas into a container and hand blend the ingredients together until they have completely emulsified. Set the pickling liquor aside until ready to use. Place the cockles into a pan with the fish stock and gently heat the stock up until the cockles just start to open. Strain the cockles through a colander and whilst the cockles are still hot pick them and place into the pickling liquor. Place the cockle stock back onto the stove and reduce the mixture down to form a glace. Add the glace to the pickled cockles and store in the fridge ready to use
Method to make the Parma ham crumb
Place the thinly sliced Parma ham into an oven set at 140 degrees for approximately 15-20 minutes until it becomes crispy. Once cooked place the crispy Parma ham onto kitchen paper and leave under a hot lamp to drain off any excess fat. After the approximately one hour under the hot lamp blend the Parma ham in a food processor into a fine crumb. Add the malto sec to the powdered parma ham and spread the mix onto kitchen paper and leave for a further twenty to thirty minutes to allow the malto sec to absorb the oils.
Method to make the celeriac puree
Place all of the ingredients into a vac pac bag and cook in simmering water until soft.
Place all the ingredients into a liquidiser and blend into a smooth puree. Cool over ice and once cooled store in the fridge ready for use
Method for the almond puree
Mix the almond paste, water, almond oil and celeriac puree base together with a hand blender to form a smooth paste
Method for the braised salsify
Preheat the waterbath set at 95c. Place the salisfy, lemon juice, salt and sugar into a vac pac bag and cook in the water bath for one hour. Once the salsify is just cooked and soft in texture plunge the bag into iced water to prevent from cooking further. Cut the salsify into the desired pieces and store in the fridge ready to use
Method to serve the dish
Set up a steamer to cook the sprout leaves
In a pan gently heat the cream and salsify together and set aside to in a warm place.
Heat the almond puree carefully in a bain marie making sure that it’s not too hot to prevent any lumps and skin forming.
Place the seasoned scallop into a frying pan with the oil and cook on a medium heat until one side is golden brown. Turn the scallops over and then place in an oven set at gas mark 5 until cooked. The cooking time will vary depending on the size of scallop. The scallops will be firm to touch once they are cooked. Brush the scallops liberally with the glazed smoke.
When the dish is one minute from completion place the sprout leaves into the steamer and cook until a slight bite in texture. Season them salt and pepper
See images for the presentation. Finish the dish with a sprinkle of the Parma ham crumb
Chefs note
Source the dived scallops in their complete shell as they have a much cleaner taste. A tightly closed shell also indicates that the scallop is alive and therefore very fresh.
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