Out & About January 2018

OA food & drink

Load of scallops Quick and easy to cook, scallops are abundant on our shores and, says SIMON RHODES, have aphrodisiac qualities

T he shell of the scallop is symbolic of life on the ocean bed. It is easily recognisable and the meat itself is revered among chefs and amateur cooks alike. The scallop is abundant around our shores and is fished in mainly two ways, dredged or hand dived. Hand dived scallops command a much higher price over the criticised method of dredging. They are filter feeders, eating plankton, and can move at a fast pace across the seabed, using a type of jet stream. Scallops are rich in vitamin B12, calcium, iron, magnesium, potassium, zinc and copper. TO MAKE THE RED PEPPER VELOUTÉ Blister the skin of a red pepper by placing it under the grill until burnt or if you have gas, place the pepper directly onto the gas ring. Once the pepper is burnt all over, place it in a sealed plastic bag for about five minutes to sweat, then gently rub the pepper; the skin will then be easier to remove leaving a sweet flesh. Cut the pepper roughly into four and place on a baking tray, drizzle with olive oil and salt, and roast in oven (170°C) for about 15 minutes. Then place it in a blender with a little chicken stock, double cream and a drop of truffle oil. The mixture needs to be passed to leave a thick velvety sauce. Always remember to season to bring the flavours together.

They are also an excellent source of protein, phosphorus and selenium. At The Lobster Pot we mainly get our scallops from the Shetland Islands. We get them with the bright orange roe attached, which apparently when dried and crushed to a powder make a good aphrodisiac... this is only what I have been told, you must understand. Many popular accompaniments to scallops include black pudding – a favourite with restaurants and pubs – chorizo, smoked bacon, apple and pea purées.

Simon Rhodes owns: The Lobster Pot Fishmongers. Cobbs Farmshop, Bath Road, Hungerford, Berkshire RG17 0SP Telephone: 01488 686770

Recently I cooked pan fried scallops with a roasted red pepper velouté and deep fried spiced cauliflower florets as a starter

TO MAKE THE SPICED CAULIFLOWER FLORETS

TO COOK THE SCALLOPS Heat a little vegetable oil in a pan – just enough to coat the pan evenly. Turn the heat up and place the scallops around the pan in a clock face. Do not move them, after about 2-3 minutes check that the underside is golden brown then, turn them over and cook the other side turning the heat down so as not to burn them. After about 3-4 minutes add a good knob of butter to the pan and continue to cook the scallops for another two minutes in the butter, basting them as you go. Plate up the dish by placing the scallops on top of the red pepper velouté and place the florets around the dish. I served them with plenty of wine, and a cheeky smile – I had no use for the roes!

First make the batter by using either garam (Indian flour made from chic peas) or plain flour. Mix in some turmeric, fresh chopped coriander, some curry powder and a finely shredded chilli and add enough cold water (or lager) to make a batter; which should have the consistency of thick double cream. Then add in small cauliflower florets and coat in the batter. These are then dipped in hot oil or shallow fried for about five minutes until golden brown.

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