Seared Rye Bay Scallops
Author: Kaylie Kist
Recipe type: Fish
Cuisine: British
Prep time:
Cook time:
Total time:
Serves: 2
- 8 - 10 scallops with roe attached (Ask for some shells if you want to serve as a starter)
- 1tbs lemon olive oil
- 1 tsp fresh lemon juice
- 80- 100g whipped cream
- ½ tsp Cayenne pepper
- 1 thumb of diced chilli (to taste)
- Chopped thyme - to taste
- Butter
- Black pepper
- For the kicking cayenne & scallop mousse
- Remove the roe from the scallops ( you should have approx 200g of roe - hold back on the cream if you have less)
- Gently fry the roe in butter
- Add the lemon juice, cream and cayenne pepper, stir for 2 minutes (don't let the mix boil)
- Remove from the heat and allow to cool
- Using a food processor whizz together and then place mousse in a piping bag, chill in the fridge
- For the scallops
- Clean and dry the scallops really well
- Season with salt and pepper
- On a red-hot skillet, fry the scallops in butter for approx 2 mins each side (depending on the size)
- Tip: Just let them sit and fry in the pan in peace, don't push or roll them around!
- Drop in the diced chilli halfway through the frying process, at the end toss all together
- Once cooked, remove from the heat and plate up immediately
- Take the kicking cayenne & scallop mousse from the fridge and pipe onto plates or into the scallop shells
- Rest the scallops on the mousse, season with pepper
- Drizzle with lemon olive oil and chopped thyme to taste
- Enjoy!
Recipe by Sustarian Living at https://www.sustarianliving.com/seared-rye-bay-scallops/
3.5.3239