A delicious seared scallop recipe to enjoy

Seared diver-caught king scallops with smoked salmon fritters and a fennel puree

Ingredients Instructions
  • 4 king scallops
  • Smoked salmon fritters
  • 100g smoked salmon chopped
  • 25g butter
  • 25g flour
  • 200ml milk
  • 1 egg
  • 50g breadcrumbs
  • 1 tbsp flour
  • Fennel puree: 1 bulb fennel
  • 25ml rapeseed oil
  • 1 clove garlic
  • Juice of one lemon
  • Pinch of salt
  • Seaweed butter: 1 chopped shallot
  • 100ml white wine
  • 1 tsp white wine vinegar
  • 100g butter
  • 20g soaked, dried seaweed mix
  • Melt butter and add flour. Cool for 1 minute, then add milk a little at a time and cook gently for 2 minutes. Remove from heat and mix in chopped smoked salmon and allow to cool. Shape into small balls and coat in flour, then add beaten egg and finally breadcrumbs. Set aside in fridge.
  • Fennel puree: Boil the chopped fennel in salted water until soft. Drain off water and liquidise with garlic, oil, lemon juice and salt. Set aside.
  • Seaweed butter: Reduce the white wine, vinegar and shallots until syrupy then whisk in butter and set aside. Deep fry the smoked salmon fritters until golden and keep warm. Heat a frying pan with a little oil and sear scallops for 1 minute on each side and rest on a warm plate.
  • On a serving plate spread a spoonful of the fennel puree. Top with the scallops, fritters and scattered seaweed. Spoon butter sauce over and serve.

Recipe © Steve McCallum | https://kinlochhouse.com/