Scallops, mussels, buttermilk, leek

JP McMahon

JP McMahon

28th April 2016

Scallops, mussels, buttermilk, leek

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached. Mussels should be alive when you cook them and can be roasted, steamed, smoked, boiled, roasted, barbequed or pan-fried - Why not give the following Scallops, mussels, buttermilk, leek recipe a try yourself? A simple yet tasty recipe - Scallops, mussels, buttermilk, leek by Jp McMahon, Aniar Restaurant. Serves 4 as a starter.

Ingredients

  • Ingredients
  • • 8 scallops, roe removed
  • • Sea salt
  • For the leeks & wild garlic
  • • 4 wild leeks (you can use baby leeks or scallions instead)
  • • Wild garlic flowers
  • For the oyster mayonnaise
  • • 4 oysters, opened juice reserved
  • • 200ml light rapeseed oil
  • • Sea salt
  • For the mussels
  • • 500g wild mussels
  • • Onion, chopped
  • • Garlic, minced
  • • 2 sprigs of thyme
  • • 150ml white wine
  • For the buttermilk foam
  • • 200ml cream
  • • 100ml buttermilk
  • • 200ml mussel stock
  • • 3 gelatine leaves
  • • Sea salt

Method

Method
1. Cook the mussels in the white wine, onion, garlic and thyme until they open. Strain and reserve the juice.
2. To make the buttermilk foam: Warm the stock and cream. Bloom the gelatine and dissolve into the mix. Add the buttermilk, season and pour into a siphon gun and charge twice. Keep warm.
3. To make the oyster mayonnaise: place the four oysters with their juices in a plastic container. With the aid of blender, emulsify the oil into the oyster. Season to taste.
4. Cut the leeks in three. Poach in simmering water until soft. Place on a ripped grill and char.
5. Pan fry the scallops in hot oil until the one side is brown and crispy. Turn over in the pan and add some butter. Reduce heat and baste the scallops until they are cooked. Ensure the scallop is still translucent in the centre.
6. To serve: place the grilled leaks on the plate. Add a little oyster mayonnaise. Arrange two scallops around the leeks. Warm the mussels and dress around the leek. Finish with the buttermilk sauce.

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