Brixham scallops with Green tomato chutney, sherry vinegar jus and rocket salad by Simon Hulstone

Robot Coupe (UK) Ltd

Robot Coupe (UK) Ltd

Standard Supplier 20th January 2014

Brixham scallops with Green tomato chutney, sherry vinegar jus and rocket salad by Simon Hulstone

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Brixham scallops with Green tomato chutney, sherry vinegar jus and rocket salad recipe a try yourself? Brixham scallops recipe with Green tomato chutney, sherry vinegar jus and rocket salad by Simon Hulstone, in association with Robot Coupe

Ingredients

  • Chutney
  • 1kg green tomatoes
  • 200g sultanas
  • 300g onions
  • 150g dark b rown sugar
  • pinch of ground clove
  • 100ml cider vinegar
  • pinch of ground nutmeg
  • 1 cinnamopn stick
  • 20g grated fresh ginger
  • 12 large scallops
  • 4 potatoe darphannes
  • 50g wild rocket
  • sherry vinegar
  • 2 bannana shallots
  • 100ml red wine jus
  • French dressing

Method

For the chutney
Put the tomatoes and onions through the dicing attachment of the Robot Coupe.
Place all ingredients in a heavy bottomed pan and slowly cook until all liquid is reduced and the mixture is almost dry.
Set aside and remove the cinnamon stick.
Bottle or vac pac the mixture setting aside 100g for this recipe.
Finely dice the shallot and cook without colour in a pan, add the sherry vinegar and reduce by 2/3 , add the jus and bring to the boil, set aside.
Pan fry the scallops in foaming butter , warm the green tomatoe chutney and place in a ring on a plate, top with the potato darphanne and rest the scallops ontop, garnish with the dressed rocket leaves and finish with a drizzle of the sherry vinegar jus.