For all those budding Gordon Ramsey`s, we thought it would be a good idea if you could take a piece of the Shireburn into your own home and treat your nearest and dearest. So every month we will be featuring a dish off our ala carte, bar snack or dessert menu to recreate in your own kitchen.
This month we have chosen one of our most popular starters from our ala carte menu
Roasted Scallops with a fennel and ginger cream. (Serves 2)
You will need -
* 8 Medium size scallops with the coral (orange fleshy part) taken off.
(A good fish monger will advise you and prepare them for you)
* 1/2 Bulb of fennel
* Grated fresh ginger to taste
* 200ml fresh cream
* 100 ml dry white wine
* Salt and pepper to taste
* 1 teaspoon Olive oil
* A drizzle of balsamic vinegar
* Julienne of leeks (fine strips)
To make the fennel and ginger cream – finely grate the fennel and add into a pan with the ginger and the white wine. Allow to reduce slightly, then add the cream and reduce again until it thickens, pass through a sieve and keep it warm to one side.
To cook the scallops – season the scallops with salt and pepper and place in a lightly oiled hot frying pan, cook until lightly coloured on one side and turn them over using a palate knife or spatula and cook for a further 1 or 2 minutes. Gently pan fry the leeks until crispy.
To assemble the dish – in the centre of the plate place the crispy fried leeks and then the scallops around the leeks. A dessert spoon of the fennel and ginger cream over each scallop and finely drizzle a little balsamic vinegar to garnish.
A starter that Mr Ramsey would be pleased to call his own.
