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

Standard Supplier 3rd July 2013
North West Young Chef of the Year

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


  • 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


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.

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