Hand dived Scallop from the outer Hebrides, spruce, radish, lemon purée, grated cured roe, gorse flowers

Peter McKenna

Peter McKenna

20th February 2019

Hand dived Scallop from the outer Hebrides, spruce, radish, lemon purée, grated cured roe, gorse flowers

This is one of my favourite ways to serve scallops when the weather is warmer and spring is in the air.

I may be biased but we have access to the best scallops in the world on the west coast and are lucky to have an abundance of wild food available throughout the year.

There are plenty spruce woods near Glasgow, making it easy for us to stock up for the year, they are a really valuable sore cupboard ingredient for us at the Gannet.

The gorse takes on an almost coconut-like flavour as the weather improves and marries well with the scallop and spruce.

Ingredients

  • 4 scallops in the shell
  • 500ml 6 % brine (infused with fresh spruce tips)
  • 5g pickled spruce tips (to be made in advance)
  • 10g lemon purée
  • 3 mixed salad radish
  • One cured scallop roe (to be made in advance)
  • Freshly picked gorse flowers
  • Lemon
  • Sea salt
  • Cold pressed rapeseed oil
  • For the Lemon purée:
  • 125 ml boivron lemon purée
  • 1/4 teaspoon pectin
  • 3G Gellan gum
  • 30g caster sugar
  • For the pickled spruce shoots:
  • Cleaned spruce shoots (enough to fill a 125ml Kilner jar)
  • 50ml rice wine vinegar
  • 50ml water
  • 4g kosher salt
  • 2g sugar

Method

To prepare the scallops, shuck them, discard the skirt and sack, trim the roe and scallop muscle.
Keep the bottom half of the shell , boil in water for 10 minutes, store for serving.
Wash and pat dry ensuring no grit or silt is left on the flesh, refrigerate.
To make the brine: For every 100ml water add 6 g salt, dissolve the salt by heating the liquid, add 20g of crushed fresh spruce shoots to the liquid off the heat, cool before adding the scallops.
Brine for 45 minutes, then rinse under cold water and dry before storing in the refrigerator until serving.
To make the roe, lightly coat the scallop roe in sea salt with lemon zest, leave refrigerated for 24 hours.
Wash off the roe and pat dry.
Wrap in cheese cloth and air dry in a cool dry ventilated store (should take around a week) or use a dehydrator to dry out (see instruction manual) .
For the purée, boil the boivron, add the pectin, sugar and gellan and back bring to the boil.
Pour onto a large tray and chill rapidly. Once cool, blend and pass.
Add the cleaned shoots to a sanitised Kilner jar.
Bring the other ingredients to the boil.
Pour over the shoots and leave to cool, once cool close the lid and refrigerate for a week before using.
Wash and thinly slice the radish with a Japanese mandolin just before serving.
Pick and wash the gorse flowers.
To serve - though we urge you to plate in you own fashion, this is just how we like to do it - slice each scallop into 5 discs, dress with the spruce pickle liquid, sea salt , fresh lemon juice and rapeseed oil,marinade for 10 minutes.
Arrange in the shell with a few individual spruce needles with a dot of lemon gel on each scallop, add the radish and gorse. Finely grate some cured roe to finish.

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