Roasted scallops, samphire and olive oil mash recipe
Roasted scallops, samphire and olive oil mash with hazelnut brown butter Delicate, sweet scallops come together with rich olive oil potatoes and brown butter in this indulgent, celebratory dish. 100ml/3½fl oz full-fat milk 200ml/7fl oz double cream 200ml/7fl oz olive oil few thyme sprigs 3 garlic cloves, smashed 1 bay leaf 500g/1lb 2oz potatoes, boiled and mashedsalt and freshly ground black pepper 100ml/3½fl oz full-fat milk 200ml/7fl oz double cream 200ml/7fl oz olive oil few thyme sprigs 3 garlic cloves, smashed 1 bay leaf 500g/1lb 2oz potatoes, boiled and mashed salt and freshly ground black pepper 100g/3½oz unsalted butter 2 tbsp chopped hazelnuts 1 lemon, juice only1 tbsp chopped chives 100g/3½oz unsalted butter 2 tbsp chopped hazelnuts 1 lemon, juice only 1 tbsp chopped chives 2 tbsp olive oil40g/2oz unsalted butter6 king scallops, halved horizontally with roe still attached1 handful picked samphire 2 tbsp olive oil 40g/2oz unsalted butter 6 king scallops, halved horizontally with roe still attached 1 handful picked samphire Method To make the olive oil potatoes, gently heat the milk, cream, olive oil, thyme, garlic and bay in a saucepan for 30 minutes. Strain the milk.Beat together with the warm potato mash, you’re looking for a soft double cream consistency. Taste and season, then set aside. To make the hazelnut brown butter, heat the butter in a small saucepan on a medium heat until nut brown, which should take about 4 minutes. Stir in the hazelnuts, lemon juice and chives. Set aside and keep warm until ready to serve.To make the roasted scallops, heat the olive oil and butter in a frying pan until melted and foaming. Add the scallops and cook briefly on each side to brown, about 2 minutes on each side. Add the samphire to warm through. To serve, spoon the olive oil potatoes onto a serving plate, top with the scallops and samphire and spoon over the hazelnut butter. To make the olive oil potatoes, gently heat the milk, cream, olive oil, thyme, garlic and bay in a saucepan for 30 minutes. Strain the milk. To make the olive oil potatoes, gently heat the milk, cream, olive oil, thyme, garlic and bay in a saucepan for 30 minutes. Strain the milk. Beat together with the warm potato mash, you’re looking for a soft double cream consistency. Taste and season, then set aside. Beat together with the warm potato mash, you’re looking for a soft double cream consistency. Taste and season, then set aside. To make the hazelnut brown butter, heat the butter in a small saucepan on a medium heat until nut brown, which should take about 4 minutes. Stir in the hazelnuts, lemon juice and chives. Set aside and keep warm until ready to serve. To make the hazelnut brown butter, heat the butter in a small saucepan on a medium heat until nut brown, which should take about 4 minutes. Stir in the hazelnuts, lemon juice and chives. Set aside and keep warm until ready to serve. To make the roasted scallops, heat the olive oil and butter in a frying pan until melted and foaming. Add the scallops and cook briefly on each side to brown, about 2 minutes on each side. Add the samphire to warm through. To make the roasted scallops, heat the olive oil and butter in a frying pan until melted and foaming. Add the scallops and cook briefly on each side to brown, about 2 minutes on each side. Add the samphire to warm through. To serve, spoon the olive oil potatoes onto a serving plate, top with the scallops and samphire and spoon over the hazelnut butter. To serve, spoon the olive oil potatoes onto a serving plate, top with the scallops and samphire and spoon over the hazelnut butter.