Scallop Recipes

One of my favourite ingredients of all time...

Stephane Reynaud

Scallops with leek and chestnut

Ingredients

• 3 tbsp olive oil
• 3 garlic cloves, crushed
• 2 leeks, white part only, rinsed and sliced
• 2 spring onions, sliced
• 25g fresh ginger, peeled and chopped finely
• 200ml white wine
• 400g pre-cooked and peeled chestnuts
• 200ml whipping cream
• 18 scallops in the shell, cleaned, roes removed
• salt and freshly ground black pepper

Preparation method

1. Heat half of the olive oil in a saucepan, add the garlic, leek, spring onion and ginger, lower the heat and fry for ten minutes.
2. Add the wine and chestnuts and cook for another five minutes.
3. Add the reserved roe and cream and cook for a further five minutes, then season with salt and freshly ground black pepper.
4. Heat the remaining oil in a frying pan and fry the scallops over a high heat for two minutes on each side.
5. To serve, pile the chestnuts onto each plate and top with three scallops per serving.

Gordon Ramsay

Jerusalem Artichoke Risotto with Scallops

Ingredients

• Olive oil
• 200g Risotto rice
• 500ml Chicken stock
• 200g Jerusalem artichokes, washed and sliced
• 100g Butter
• 100ml Double cream
• 25g Parmesan Cheese, grated
• 8 Scallops
• 50ml Sherry vinegar
• 50g Sugar
• Salt and pepper

Preparation method

COMING SOON...