This recipe comes to us from Scotland.
6 Hand Dived Scallops from Ross-shire (Live and still in the shell)
12 Live Langoustines
To prepare the scallops use a stiff knife to split open the shells and break through the hinge. Carefully scoop out the flesh.Trim away the skirt and muscle. This is the hard white bit connected onto the scallop (Do not use this) Reserve the orange roe to dry and use in seasoning.
For the langoustine place a pan of water onto boil. Remove the head from the tail.
Remove the intestine tract from the rear of the tail shell by pinching the centre piece of shell and twisting it the tract should come out.
Place the tails into the pan of boiling water for 20-30 seconds then remove and place in iced water to cool. Carefully crack the shell by squeezing the tail be carefully not to crush it then peel away the remaining shell. Rinse the shellfish in cold water for a few seconds. Do not allow them to sit in the water. Remove and dry then store in the fridge.
3 Parts dried Scallop Roe (This can be done in a dehydrator or a low oven until the roe are very dry.)
1Part Madras Curry Powder
Blitz the roe to a very fine powder the mix with the curry powder. Store in airtight container.
10 clv Peeled Garlic
4 Red Chilli stems and deseeded
6 cm Piece peeled root ginger finely chopped
2 cm Piece Galangal peeled and finely chopped
8 Lime Leaves
3 stalks Lemongrass (remove the outside leaves discard the top 1/3 and finely chop the rest
1 Cup Fresh Coriander Leaves
340 grms Caster Sugar
100 mls Cider Vinegar
50 mls Nam Pla
50 mls Light soy sauce
This make quite a lot but it can be stored in a fridge for a least a month.
1 litre Fresh Orange Juice
10 Cardamom pods crushed
8 cloves Peeled garlic thinly sliced
50 grms Pomegranate seeds
30 grms Toasted Pine kernels
Small amount of Micro Rocket
Small amount of Micro Red Vein Sorrel
Small amount of Micro Coriander
For the orange reduction place all the ingredients into a heavy base pan and slowly reduce until you have 200 mls remaining pass through a fine sieve and store in a squeeze bottle for service in the fridge.
For the chilli dressing place the first 7 ingredients into a robot coupe or thermomix and blend to a paste.
Put the sugar in a pan with 4 tbsp of water and place over a moderate heat until the sugar has dissolved stir from time to time.
When it has dissolved turn up the heat and cook until it starts to colour approx 5-8 mins.
Add the paste and bring back to the boil then add the last 3 ingredients.
Return to the boil and simmer for 1 more minute.
Blend in the thermomix again then remove and allow too chill for use later.
Heat a non stick pan. Season the scallops and langoustine tails with a mixture of the scallop roe powder and curry powder salt and pepper.
Place on a plate and add a touch of rape seed oil.
Place the scallops and langoustine tails into the hot pan and sear for 30 seconds on each side remove and place onto some kitchen paper.
Dress a hot plate with the chilli dressing, add the scallops and langoustine tails and a little of the salad, pomegranate seeds and pine nuts and a drizzle of the orange reduction and serve.
This recipe comes to us courtesy of Bruce Sangster, who owns Sangsters on the east coast of Scotland.