Pan seared Whitby Scallops, Bone Marrow Gratin, Pickled Shallot, Red Vein Sorrel

North West Young Chef of the Year

North West Young Chef of the Year

Premium Supplier 3rd July 2013

Pan seared Whitby Scallops, Bone Marrow Gratin, Pickled Shallot, Red Vein Sorrel

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Pan seared Whitby Scallops recipe with Bone Marrow Gratin, Pickled Shallot, Red Vein Sorrel recipe a try yourself? Starter cooked by Daniel Cunningham from Aubaine Restaurant, during the Greater Manchester Heat of the North West Young Chef Competition 2013

Ingredients

  • Bone marrow 0.5kg
  • Scallops x 4
  • Red vein sorrel 8g
  • Shallots 100g
  • White wine vinegar 200ml
  • Extra virgin olive oil 125ml
  • Panko breadcrumbs 40g
  • Sugar 100g

Method

Using white wine vinegar and sugar, make a pickling liquor
Add mandolin sliced shallots to warm liquor allowing to soften slightly.
Caramelise the face of the bone marrow, then top with parmesan and panko crust and gratinate.
Taking a little of the pickling liquor, make a split dressing with the olive oil.
Pan sear the scallops
Plate with bone marrow, shallots, sorrel and dressing.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. 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.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you