Scallops three ways
Three different ways to enjoy the delicate flavour and texture of scallops.
Ingredients
For the grilled queenies with a beer sabayon
- 20 queen scallops on the half shell
- 85g/3oz butter
- 3 large free-range egg yolks
- 1 tsp lemon juice
- 100ml/3½fl oz wheat beer
- 1 tbsp snipped fresh chives
- salt and freshly ground black pepper
For the scallop spring rolls
- 12 spring roll wrappers
- flour, for dusting
- 12 large scallops, cut into four pieces, or 24 queenies, halved
- sprinkling five-spice powder
- 12 coriander leaves
- 1 tsp cornflour mixed to a paste with 3 tbsp water
- vegetable oil, for shallow frying
- 1 red chilli, seeds removed, chopped
- 1 garlic clove, crushed
- ½ lemon, juice only
- 1 tbsp soy sauce
- 1 tbsp dry sherry
For the scallop ceviche
- 1 small red onion, very finely sliced
- 16–24 queen scallops (without roes), well chilled
- 1 tomato, deseeded and very finely diced
- 1 red chilli, seeds removed, finely chopped
- few coriander, mint and basil leaves
- salt and freshly ground black pepper
- 100ml/3½fl oz freshly squeezed lime juice (4–5 limes)
- 50ml/2fl oz freshly squeezed orange juice (about ½ large orange)
- 1 red chilli
- 2 tbsp roughly chopped coriander stems
- 1 garlic clove, peeled and bashed
Method
For the grilled queenies, preheat the grill to hot. Crumple a large sheet of foil and use to line a large grill pan. Arrange the scallops in their half shells on top. Cut off a 50g/1¾oz piece of butter and set aside. Cut the remaining butter into 20 small pieces and add a piece to each shell, then grill for 2–3 minutes until opaque.
Meanwhile, make the beer sabayon. Place a heatproof bowl over a saucepan of boiling water, but don’t let the bottom of the bowl touch the water. Add the reserved butter and when it has melted add the egg yolks and lemon juice and whisk, using an electric hand whisk or balloon whisk, until thick and foamy. Still whisking, add the beer: as it heats up the foam will begin to thicken slightly. Stir in the chives and season to taste. Pour over the scallops in their shells and serve immediately.
To make the spring rolls, lay out a spring roll wrapper on a lightly floured board. Lay a row of four scallop pieces in the middle of the wrapper, near to the edge, sprinkle with five-spice powder and tear a coriander leaf over the scallops.
Brush the cornflour paste around the spring roll wrapper and roll up into a spring roll, tucking in the sides and pressing gently to seal. If it starts to get too thick, cut off the excess pastry.
Repeat to make 12 spring rolls and set aside on an oiled plate. Cover with damp kitchen paper to stop them drying out.
To make the dipping sauce, mix all the ingredients together and put into a little serving bowl.
Heat the oil in a frying pan and fry the spring rolls until golden. Drain on kitchen paper. Serve with the dipping sauce.
To make the scallop ceviche, put the red onion in a bowl and sprinkle with salt. Add just enough water to cover. Leave to stand for 30 minutes.
Meanwhile, slice the scallops very thinly, add a little salt and stir gently to mix.
To make the tiger’s milk, put the lime juice, orange juice, chilli and coriander stems in a blender or small food processor and blitz until smooth. Add the garlic and leave to infuse for 5 minutes, to give a hint of the garlic without the heat. Remove the garlic and season with salt.
Put the scallops in a small bowl, add the tiger’s milk and leave to stand for 30 seconds, then drain, reserving the liquid.
Arrange the scallops over four plates and drizzle over a little of the tiger’s milk. Drain the red onion and sprinkle over the scallops, along with the tomato and chilli. Garnish with the herbs and serve immediately.
