Sound of Kilbrannan scallops

The Recipes / Seafood 

Trump Turnberry, Ayrshire

Scallops
12 hand dived scallops, halved horizontally
100g butter
100ml rapeseed oil
2 sprigs rosemary
Zest of 1 lime

Chicken crackling
125g chicken skin
Pinch of smoked paprika 2ml sherry vinegar
1g chives, finely chopped

Pea vinaigrette
20g fresh peas
5ml verjus
30ml rapeseed oil

Pea & watercress purée
30g butter
50g white leek, diced
30g shallots, finely chopped 50g fennel, finely diced
125g peas
35ml white chicken stock 25ml white wine
60g watercress
50g baby gem, shredded
1g tarragon

www.trumpturnberry.com

Serves 4

Lay out the chicken skin on a wire cooling rack or perforated tray and cook in the oven at 180°C for 20–25 minutes or until the skin is crisp. Allow to cool then roughly chop, seasoning with paprika, sea salt and the sherry vinegar. Return the seasoned skin on greaseproof paper to the oven at 80°C to dry out. Once dried re-chop the crackling, mix with the finely chopped chives, and set aside.

Blanch the peas for the vinaigrette in boiling salted water and refresh in iced water. Remove the outer skins of the peas, gently crush between your fingers, and combine with the verjus and rapeseed oil. Season to taste.

For the purée, warm a sauté pan on low to medium and melt the butter. Add the leek, shallot and fennel and soften without any colour, then add the peas, wine and stock and simmer for 2 minutes. When the stock and wine have just evaporated transfer the mix to a blender with the watercress, baby gem and tarragon and blend to a smooth purée. Pass through a fine sieve and adjust the seasoning; keep warm.

Warm a sauté pan on a low to medium heat. Add the butter, rapeseed oil, rosemary and zest and allow the flavours to infuse for a few minutes. Carefully lay out the sliced scallops in a tray without overlapping or changing their natural shape. Pour the infused butter and oil through a sieve over the scallops, ensuring that they are completely covered – the butter mix shouldn’t be hot, just warm at this stage. Place the scallops under a warm grill to cook in the flavoured oil, this will take 2–4 minutes depending on size. When you are satisfied they’re done place on kitchen towel to drain, seasoning with a little sea salt.

Serve on warmed plates, with scallops on the pea purée topped with crackling. Drizzle the vinaigrette around the plate with a teaspoon. Garnish with pea shoots.