Ingredients
- 12 Lyme Bay Scallops (ask your fishmonger to remove them from the shell for you)
- 8 Large Shallots (peeled and thinly sliced)
- 50g Sugar
- 30g Sherry Vinegar
- 200ml Cream
- 50g Butter
- 1 tbsp Baby Capers
- 1 Bunch Flat Parsley (finely sliced)
- 1 tsp Dijon Mustard
- 2 Maris Piper Potatoes
- 1 Clove Garlic
- 1 Sprig Thyme
- 150 ml Olive Oil
- 1 Lemon (Zested)
- Sea Salt
- 4 small portions of mixed salad
Method
- Place the shallots in a saucepan and cook slowly in the butter over a moderate heat until soft and translucent.
- Add the sugar and cook until this turns to a light caramel, then add the sherry Vinegar.
- Cook for 2 minutes, then add the cream and bring to the boil.
- Place the mixture in a blender and blend until smooth.
- Peel the Potatoes and cut into discs approximately the diameter of a 10 pence coin (or the same diameter as your scallops).
- Place in a shallow pan with the garlic, thyme, Olive Oil and a pinch of salt and cook slowly over a low heat for approximately 1 hour.
- Remove from the heat, and strain, saving some of the oil for use in the dressing.
- For the dressing mix the mustard, capers, parsley and 4 tbsp of olive oil (saved from cooking the potatoes) together.
To assemble
- Place the potatoes on a tray, sprinkle with sea salt and lemon zest and place in a medium oven to warm.
- Re heat the shallot puree over a gentle heat (being careful not to boil)
- Heat a frying pan on the stove, then sear the scallops over a high heat for 2-3 minutes on each side. Finish with a little butter and squeeze of lemon juice.
- Place Three teaspoons of the shallot puree across the middle of the plate, then place the three potato discs on top of each. Place the scallops on top of each potato and a little of the dressing over each scallop. Finish the plate with a small salad garnish.
Our thanks to Steve for his recipe, one that would grace any table!
This recipe has been supplied by Steve Titman of Summer Lodge, where his career began in 2004, having arrived from the other side of the Atlantic following his time as a Chef at the White Barn Inn in Kennebunkport, Maine.
Steve and his team of chefs at Summer Lodge make great use of Dorset’s abundant local produce, collaborating with local suppliers to find the very best that the region has to offer. Whether it’s locally reared lamb supplied by their Axminster butcher or freshly grown rhubarb plucked from the hotel’s grounds, Summer Lodge’s enormous variety of delicious food travels just a short trip to arrive in Steve’s kitchen and can go from field to fork within hours.
Steve and his team, with its strong classical foundations and light modern touches, create delicious dishes to tempt and satisfy diners at Summer Lodge who come from far and wide for a true taste of the West Country.