- 4 Orkney scallops in there shell
- Grains
- 15g pearl barley
- 15g spelt
- 15g kamut
- Salt
- 180g green curly kale
- Cooking water
- Mussel Sauce
- 100g mussel stock
- 5g squid ink
- Lemon juice to taste
- Reduced white wine
- Cornish Dulse or Kelp oil
- Sea Kale, young shoots
- Dried seaweed powder
Orkney Scallop with Kale land & sea - Serves 2
Brad Carter
19th December 2016
Orkney Scallop with Kale land & sea - Serves 2
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Orkney Scallop with Kale land & sea recipe a try yourself? As part of The Staff Canteen Live, Brad Carter will be creating his Orkney Scallop with Kale land & sea recipe for his demonstration at the Great Hospitality Show 2017 - supported by Westlands, and in association with Rexmartins. You can register here: www.livebuzzreg.co.uk/2017/ghs17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=bannerIf you are unable to get a ticket the eventwill be streamed live in real time direct onto The Staff Canteen YouTubechannel- www.youtube.com/user/StaffCanteen
Ingredients
Method
Start by opening the scallops & cleaning. Place 2 scallops in the freezer, when frozen slice into the thinnest slices & dry at 60°c for 12 hours or until crisp. The other scallops need to be sliced into 3 or 4 slices & set aside to be served raw.
For the grains, boil each grain separately until al dente around 20-30 minutes & drain, rinse with cold water until cold & dry, set aside.
Add the green Kale to salted boiling water for around 2 minutes. Add to the blender with a splash of the cooking water & blend for 3 minutes on full, cool rapidly over ice to retain the vibrant green colour, set aside.
To make the mussel stock, steam open 500g of mussels in a splash of white wine & strain, set aside 110g of passed stock, add the squid ink, & white wine lemon to taste.
To assemble the dish, blanch the sea Kale shoots in salted boiling water, set aside.
Mix some Kale purée to the grains & salt then mix to taste & a vibrant green colour.
Split the mussel sauce with the dulse or Kelp oil then spoon around the plate, add the sliced raw scallops, then top each scallop slice with the green Kale grains.
Place around the sea kale shoots then cover the finished dish with the scallop chips, & finally & sprinkle of seaweed powder.
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