Orkney scallop, salmon belly, sea vegetables

4
1 hour 45 minutes

Ingredients

Scallops

  • 4 scallops, large
  • 1 lemon
  • salt
  • self-raising flour

Scallop roe pâté

  • 150g of scallop roe
  • 2 shallots, sliced
  • 1 garlic clove
  • 100ml of white port
  • 50ml of Madeira
  • 50ml of brandy
  • 1g of salt
  • black pepper, 3 turns of the mill
  • 2g of pink salt
  • 1g of sugar
  • 1 dash of oil
  • 100g of unsalted butter, melted

Marinated salmon

  • 200g of salmon belly, skin-on
  • 10g of salt
  • 10g of sugar
  • 1 unwaxed lemon, zested
  • 10ml of white wine
  • dill, chopped
  • 1 pinch of white pepper

Tempura batter

  • 100g of potato starch
  • 100g of self-raising flour
  • 100g of cornflour
  • 350g of sparkling water, ice-cold
  • 5g of salt
  • lemon juice

Crème fraîche dressing

  • 200g of crème fraîche
  • 2 lemons, juiced and zested
  • salt
  • black pepper
  • 2 sheets of nori seaweed

Sea vegetables

  • sea lettuce, 16 pieces
  • sea beet, 4 leaves
  • ice lettuce, 12 pieces
  • 12 sprigs of dill

Method

1
Preheat a water bath to 65°C
2
Begin by preparing the pâté. Trim the scallop roes, wash thoroughly under cold running water then drain well and set to one side. Sweat the shallots and garlic in a dash of oil then add the alcohols, sugar and seasoning. Reduce down to a jam-like consistency then allow to cool
  • 150g of scallop roe
  • 1 dash of oil
  • 2 shallots, sliced
  • 1 garlic clove
  • 100ml of white port
  • 50ml of Madeira
  • 50ml of brandy
  • 1g of salt
  • 2g of pink salt
  • black pepper, 3 turns of the mill
  • 1g of sugar
3
Place the scallop roes in a vac pack bag along with the shallot jam. Season again and seal tightly, then cook in the water bath for 10 minutes
4
Remove the roes from the water bath and place in the freezer until they are completely cold. Transfer to a Pacojet with the melted butter and then freeze, blitz twice and reserve. Alternatively, simply blitz in a blender until it forms a smooth pâté. Set aside until ready to serve
  • 100g of unsalted butter, melted
5
To make the marinated salmon, mix together the lemon, wine, dill, sugar and seasoning and place into a vacuum bag with the salmon. Vacuum pack and leave in the bag for 30 minutes
  • 10g of salt
  • 10g of sugar
  • 1 unwaxed lemon, zested
  • 10ml of white wine
  • dill, chopped
  • 1 pinch of white pepper
  • 200g of salmon belly, skin-on
6
After this time, remove the salmon from the bag and brush off the marinade. Remove the skin and dice the salmon into 1cm cubes, then set aside until required
7
For the crème fraîche dressing mix together the crème fraîche with the lemon juice, salt and pepper to taste and refrigerate. Blitz the nori sheets to a powder in a blender and reserve to sprinkle over the crème fraîche dressing when ready to serve
  • 2 sheets of nori seaweed
  • 200g of crème fraîche
  • 2 lemons, juiced and zested
  • salt
  • black pepper
8
Preheat a deep-fryer to 180°C
9
Meanwhile, prepare the tempura. Gently whisk all of the ingredients together until combined and they form a batter. Cut the scallops in half and season with salt and lemon juice then dust each piece of scallop with self-raising-flour.
  • 100g of potato starch
  • 100g of cornflour
  • 100g of self-raising flour
  • 350g of sparkling water, ice-cold
  • 5g of salt
  • lemon juice
  • 4 scallops, large
  • 1 lemon
  • self-raising flour
10
Dip each scallop piece into the batter mix until completely covered and lower into the fryer. Fry for 1-2 minutes until light and crispy then drain on kitchen paper. Season with salt
11
To plate, spoon the the crème fraîche dressing liberally around a medium sized plate. Place the tempura scallops to one side and arrange the salmon belly alongside. Finish with a small quenelle of scallop roe and garnish with the sea vegetables, dill and a pinch of nori powder
  • sea lettuce, 16 pieces
  • sea beet, 4 leaves
  • ice lettuce, 12 pieces
  • 12 sprigs of dill