- 2.5 king scallops
- Raw purple beetroot
- Horseradish fresh
- Milk
- Fish stock
- Soya lecithin
- Agar agar
- Natural yogurt
- Lemon
- Lime
- Flat leaf parsley
- Chives
- Pine nuts
Scallops and beetroot
Paul Cunliffe
24th January 2012
Scallops and beetroot
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Seared scallops recipe with beetroot gelee, remoulade, radish, pinenuts and horseradish recipe a try yourself?
Ingredients
Method
FOAM half milk half fish stox warm season and add lecithin, blend to foam
GELEE juice and pass raw beet juice add 0.9g agar to 100ml of liquid boil fir 5 min pour onto lined tray leave at room temp to set
REMOULADE grate raw beetroot bind with yogurt add chopped herbs, lemon, lime and mustard to taste
PINE NUTS toast and roughly chop sprinkle over
RADISH thinly slice on a mandoline
GARNISH with micro herbs of choice like amaranth would go well
Small Contribution. Big Impact.
The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.
We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.
A little from you keeps this space free for all. Let’s keep lifting the industry, together.
