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 Method

  1. Remove scallop from shell and remove coral and cut the meat in half horizontally, clean the shell and reserve for service
  2. In a heavy based sauce pan, add the butter and gently fry the onion until softening.
  3. Add milk to the pan then the bay leaf and potato and simmer  for 10 mins
  4. Add the haddock, and leek and  simmer...

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 Method

  1. Remove scallop from shell and remove coral and cut the meat in half horizontally, clean the shell and reserve for service
  2. In a heavy based sauce pan, add the butter and gently fry the onion until softening.
  3. Add milk to the pan then the bay leaf and potato and simmer  for 10 mins
  4. Add the haddock, and leek and  simmer gently for 5 mins
  5. Remove the fish and strain the sauce reserving the vegetables
  6. Break up the fish and share between 4 scallop shells
  7. Top the flaked fish with the reserved onion, diced potato and leek
  8. Using a stick blender, whisk the sauce until light and very frothy
  9. Cook the scallops in a hot frying pan to your liking
  10. Serve 3 half scallops per shell  onto the leek and potato and then cover with the foam.

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Ingredients 4 persons
  • 6 extra large king scallops in half shell
  • 1 medium Maris piper potato peeled and diced into 75mm cube
  • 1 mid section of a leek finely sliced
  • 150ml full cream milk
  • 1 bay leaf
  • 15g butter
  • ¼ onion finely sliced
  • 100g smoked haddock.
Recipes. The Cook & Chef Institute