Pan-fried scallops with kipper velouté and sea vegetables
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 200g/7oz kipper fillets, bones removed
- 200ml/7fl oz fish stock
- 200ml/7fl oz double cream
- 200ml/7fl oz whole milk
- 1 tbsp unsalted butter
- 4 large diver scallops, cleaned
- 1 tsp salty fingers
- 1 tsp sea purslane
- 1 ploughman’s blood apple, peeled and finely chopped
- 2 tbsp pecans, roughly chopped
- 2 tbsp capers, to garnish
- few sprigs lovage, finely chopped, to garnish
Method
Heat one tablespoon of oil in a saucepan over a medium heat and cook the onion and garlic until soft. Add the kippers and stock and bring to the boil. Reduce to a simmer and add the cream. Transfer to a food processor and blend until smooth and pourable. Add a little milk if the consistency is too thick.
Heat the remaining oil in a frying pan with the butter. Pan-fry the scallops for 1–2 minutes on each side, or until cooked though and golden.
Divide the scallops between two warm plates and scatter over the salty fingers, sea purslane, apple and pecans. Garnish with the capers and lovage and serve.
