Richard Corrigan’s Seared Scallops With Salsify, Blood Orange And Brown Shrimp


This elegant dish from Richard Corrigan contains monk’s beard – a plant similar to samphire that’s grown in Tuscany. Also present is blood orange, with a tang that brilliantly offsets the seafood in this scallops and shrimp recipe.

For the scallop:
16 scallops
lemon juice

For the blood orange and shrimp butter:
4 tbsp of brown shrimp
40 blood orange segments
2 shallots, cut into julienne
6 white peppercorns
2 sprigs of thyme, small
2 garlic cloves, crushed
300ml of white wine
250g of butter, diced
200ml of lemon juice
1 pinch of cayenne pepper
chervil, chopped
thyme leaves, chopped
dill, chopped
salt to taste

For the poached salsify:
500g of batons of salsify, cut into 4 inch baton
2 shallots, sliced
1 sprig of fresh thyme
1 garlic clove
4 white peppercorns
100ml of white wine
500ml of white wine vinegar
500ml of chicken stock

To serve
monk’s beard, blanched

To make the blood orange and shrimp butter, place the shallots, peppercorns, thyme, garlic and white wine in a saucepan. Gently simmer for 40 minutes, then pass through a fine sieve.
Place 100ml of this reduction into a clean pan and bring to the boil.
Slowly whisk the butter into the reduction, one or two pieces at a time while cooking – only add the next piece of butter once the rest has melted and emulsified into the sauce. Finish with the fresh lemon juice and season with cayenne pepper and salt. Set aside until ready to serve.
To cook the salsify, sweat the shallots in oil with the thyme, garlic and peppercorns until soft but without colour.
Add the white wine, bring to the boil and reduce by half, then add the white wine vinegar and chicken stock and bring to the boil.
Check the seasoning, then add the salsify batons and poach until tender for 5 – 10 minutes.
To cook the scallops, add a knob of butter and a dash of oil to a frying pan and heat until very hot.
Season the scallops and place them in the pan. Cook on a high heat for 2 minutes – do not move the scallops around the pan until they have caramelised on each side.
9 Squeeze a little lemon juice over the scallops, remove from the pan and finish under a hot salamander or grill.
10 Meanwhile, gently heat the beurre blanc with the brown shrimp and the blood orange segments. When hot, stir in the herbs.
11 To serve, warm the salsify in its cooking liquor and arrange into hot bowls. Spoon over the sauce, then place the scallops around. Finish with the blanched monk’s beard over the top.

Recipe courtesy of Richard Corrigan for Great British Chefs. See here for more. 

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