Marinated scallop avocado radish and pigs head croquettes by Adam Smith

Goodfellows

Goodfellows

Standard Supplier 21st October 2014

Marinated scallop avocado radish and pigs head croquettes by Adam Smith

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Marinated scallop avocado radish and pigs head croquettes recipe a try yourself? By Adam Smith from The Devonshire Arms Country House Hotel in North Yorkshire, in association with Goodfellows. Ingredients: Serves 4

Ingredients

  • 6 large scallops
  • 1 Watermelon radish (slice thinly and reserved in ice water)
  • Flowers and herbs to garnish
  • Dressing:
  • 75ml olive oil
  • 38ml light soy sauce
  • 25g diced shallot
  • 20ml lime juice
  • 4g sugar
  • Zest of one lime
  • Pickled cucumber
  • 200g cucumber (balls)
  • 25ml white balsamic vinegar
  • 40ml olive oil
  • 2g celery salt
  • Avocado puree
  • 1 Hass avocado
  • 1 lemon
  • Pigs head croquette:
  • 1 pigs head
  • 2 smoked ham hocks
  • 1 pig’s trotter
  • 1 carrot
  • 2 onions
  • 2 sticks celery
  • 1 head garlic
  • 100g finely diced carrot
  • 100g finely diced shallot
  • 100g finely diced fennel
  • Cabernet sauvignon vinegar
  • Flour, egg, breadcrumbs
  • Airbag Farina

Method

Dressing
Combine all together in a mixing bowl and reserve for service
Pickled cucumber
First mix the celery salt vinegar and salt. Then add this along with the cucumber balls into a sous vide bag and compress. Leave for 2hr 30min then remove from the bag and reserve for service.
Avocado puree
Peel the avocado and remove the stone. Place this into a food processor along with the juice of a lemon and salt. Puree until smooth, pass and reserve.
Pigs head croquette
Place the pigs head, trotter, ham hocks, carrot, onion, celery and garlic into a suitably sized pan the cover with cold water and a lid.
Cook for 3 ½ hours or until the meat is falling off the bone.
Remove the meat from the pan, pass the liquor through a muslin cloth and back onto the stove and reduce to syrup.
Pick all meat off the bones, removing any sinew.
Sweat all the diced vegetables in separate pans until just cooked then add this to the meat, use the cooking liquor to bind the mix together and season to taste with salt pepper and cabernet sauvignon vinegar.
Press this into a terrine mould lined with clingfilm and press over night. Once pressed remove from mould dice accordingly and pane in the classic way with the addition of Airbag Farina to the breadcrumbs with a 50/50 ratio.
Reserve for service.
To serve:
Slice the scallops (5mm thick) and marinade in the dressing for 10min. Place these onto the plate along with the cucumber radish and dots of avocado puree.
Deep-fry the pigs head until crisp and place on top and garnish with herbs.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.