Scallops with Carrot, Cardamom & Chervil

Jo Baptiste

Jo Baptiste

5th May 2012
Jo Baptiste

Scallops with Carrot, Cardamom & Chervil

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallops recipe with Carrot, Cardamom & Chervil recipe a try yourself?

Ingredients

  • Serves 4
  • 12 scallops
  • 200g carrots
  • 100g butter
  • 25g cardamom pods
  • 50g chervil
  • 200ml chicken stock
  • 100ml cream
  • Chervil to garnish

Method

Clean the scallops, take off the roe and dark skirt to leave just the white meat, clean of all attaching muscles.
To make the carrot puree, peel and dice the carrot into 1cm dice and cover with water. Crush the cardamom pods in a pestle and wrap in muslin cloth and add to the carrots, add the butter and bring to the boil, cook till tender.
Drain the carrots and reserve the liquid.
Place into liquidiser and liquidise till a fine puree is achieved, you may have to thin with the reserved cooking liquor.
Season & keep warm.
For the chervil froth boil the chicken stock and reduce by half, add half the chervil and the double cream and bring to the boil. Boil for 1 min.
Liquidise with the remaining chervil for at least 10mins till the sauce takes on a deep green colour.
Season to taste, pass through a fine chinois.
Keep warm
Heat a non-stick pan with a little oil
Season the scallops and fry in the hot pan till golden brown
Turn and finish with a knob of butter and lemon juice.
Place a line of puree down the centre of the plate,
Place 3 half scallops on the puree.
Using a hand held liquidizer, buzz the sauce till frothy, spoon around the scallops
Garnish with fresh chervil sprigs.

One Community. One Purpose. Powered by You.

In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.

• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.

Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.

Chip in £3, drive us forward, and keep the community strong. Thank you.

We’re in this together. And together, we move forward.