Thai green sauce paste
- 8 Thai chillies
- 10 cloves of garlic
- 140g shallots
- ½ bunch of lemongrass
- 1 lime zested
- 4 lime leaves
- 1 bunch coriander
- 2tsp ground coriander
- 2tsp ground cumin
- 50g ginger
Orkney scallop, Thai spices, black pudding, celeriac barigoule
Stuart Deeley
12th November 2024
Orkney scallop, Thai spices, black pudding, celeriac barigoule
90 min
On the menu at Smoke at Hampton Manor
Ingredients
Stock
- 3l white wine
- 50g dashi powder
- 700g double cream
- 400g butter
- 140g rice wine vinegar
- 400g water
Scallop
- One XL scallop
- black pudding
- celeriac
Method
Thai green sauce
Blend ingredients
Lightly colour the paste, to cook out the rawness of the shallots and garlic
Add in white wine and rice wine vinegar and reduce by half
Add dashi stock and double cream (add spinach puree when near to serving for colour)
Add butter in stages while blending
scallop
Season well with salt
Seal on the top until a golden crust begins to form
Baste with salted, smoked butter
Put into oven for around one minute, to take it to around 40'C inside.
Leave to rest for two minutes
Glaze with dashi (fermented cocoa pods, honey and rice wine vinegar)
Add it to BBQ, to add to the crust
Squeeze of lime on the top and some Maldon salt
plating
Put scallop onto bed of Thai green sauce, add black pudding, celeriac, chive oil and Thai basil
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