Marinated scallops, avocado, radish and pork croquettes

The Recipes / Seafood 

Coworth Park Hotel, Berkshire

6 XL hand dived scallops
Zest of 1 lime
Sliced round radish
Herbs and flowers

Pork croquettes
1 pig’s head
1 smoked ham hock
1 large onion
2 bay leaves
5g thyme
1 head garlic
1 large carrot
3 sticks celery
1 bunch parsley, chopped
75ml cabernet sauvignon vinegar Flour/egg/breadcrumbs

Avocado puree
2 hass avocados
30g miso paste
Juice of 1 lime 

Shallot and soy dressing
8g caster sugar
55ml lime juice
50g diced shallot
75ml light soy sauce
150ml olive oil
Zest of 2 limes

www.dorchestercollection.com

Serves 6

Wash the pig’s head and ham hock in cold water for 1 hour and remove any hairs. Place in a pan with the washed and peeled vegetables, garlic, bay leaf and thyme, cover with cold water, bring to the boil, and simmer for 3 hours or until the head and hock are tender. Remove from the heat and allow to cool, then remove the meat and vegetables. Take off and shred all the flesh, ensuring no bone or skin is retained (it is vital that the soft white fat layer from just below the skin is kept and mixed in). Dice the cooked vegetables and mix through the meat with the parsley. Pass the cooking liquor and reduce to a syrup, then fold the syrup into the meat mix and season with the vinegar. Press the mix into a mould and allow to set overnight in the fridge. Dice the pressing into 1.5 cm cubes and pane with the flour, egg, and breadcrumbs.

Combine all of the dressing ingredients in a bowl.

Blend the avocado flesh to a purée in a processer with the miso paste and lime juice. Pass and transfer to a piping bag.

To serve, slice the cleaned raw scallop into 3mm slices and dress with the shallot and soy dressing and the lime zest. Deep fry the pork croquettes at 180˚C until golden and crisp. Arrange scallop slices on the plate with spots of the avocado purée in between and croquettes on top. Add thin slices of raw radish and garnish with herbs and flowers; for this I like to use coriander cress, nasturtium flowers, buckler sorrel and cornflowers.