Seared Nelson Scallops with Potato & Bacon Fritters, Watercress & Sweet Pea Dressing
Ingredients:
30 large Nelson Scallops
Olive oil
18 slices crispy fried pancetta
Salt and pepper
Potato Fritter:
1 cup water
100g butter
1 cup flour
4 eggs
450g potato puree, warm
150g diced cooked bacon
2 tbsp chopped chives
Pinch nutmeg
Salt and pepper
Oil for frying
Salad:
Baby watercress
Trimmed snow pea shoots
Spring onion, finely sliced
Dressing:
½ cup peas
30 ml sherry vinegar
1 tsp caster sugar
1 tbsp Dijon mustard
30 ml extra virgin olive oil
30 ml grape seed oil
Salt and pepper
Carrot Puree:
1 large carrot, finely diced
25g butter
100ml chicken stock
50ml cream
Salt and pepper
Method:
To make the potato fritter, bring the water and butter to a slow simmer, add flour, stir and cook the dough out until it’s smooth and comes away from the sides of the pan. Cool slightly then transfer to an electric mixer. Beat in the eggs one at a time until you have a smooth and shiny dough. Add to the mashed potato along with the cooked diced bacon, chives and nutmeg. Mix well then season to taste. Place in the fridge to set. When the mixture is firm, remove from the refrigerator and roll into small walnut sized balls. Place back in the fridge until set. To cook: fry for about 3 minutes or until golden brown. Drain on kitchen paper and keep warm.
For the carrot puree, sweat the diced carrots in the butter over a low heat until soft and slightly caramelised, add chicken stock and cream. Bring to the boil and simmer for 5 minutes. Puree in a blender until nice and smooth. Season to taste then pass through a fine strainer into a clean sauce pan. Set aside.
To make the dressing whisk the sherry vinegar, sugar and mustard together, slowly add in the olive oil and grape seed oil, whisk until smooth, season to taste, then set aside.
To finish the dish, heat a large non stick frying pan over a medium heat. Warm the carrot puree over a low heat. Blanch the peas in boiling salted water. Meanwhile dress the salad with a little dressing. Add the hot peas to the remaining dressing. Season the scallops with salt and pepper. When the pan is smoking hot pan fry the scallops in batches in olive oil until golden brown on both sides. Take care not to overcook the scallops. They should still be nice and springy to the touch.
To plate, divide the carrot puree between 6 plates, top with 5 scallops. Place a couple of fritters on the side, then spoon a little of the pea dressing over. Top with the salad greens and garnish with the crispy fried pancetta.
Serves 6
Recipe: Hopgoods Restaurant, Nelson
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