Inspired by his recent trip to Orkney, Matt made roasted scallops with seaweed butter, sweetcorn, girolles and spring onions. A late summer-into-autumn starter that’s quick to put together once you’ve left the mushrooms to marinate. Finished with a few drops of our "delicious" Bere Malt Vinegar to balance the dish. Perfect!
For the roasted scallops:
150g/5oz girolle mushrooms, brushed clean
100ml/4fl oz Bere Malt Vinegar
4 tbsp olive oil
1 fresh corn cob, kernels only
3 spring onions, chopped
6 fat king scallops
salt and freshly ground black pepper
For the seaweed butter:
125g/4½oz soft unsalted butter (at room temperature)
2 tbsp dried seaweed (or to taste)
2 tbsp white miso paste
To make the seaweed butter, place the ingredients into a bowl and mix together.
To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve.
Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes.
Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown.
To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops.
Tip: Multiply up the quantities for the scallops as needed. Any remaining butter can be stored in the fridge and added to other dishes.
Recipe listed on BBC Food