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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

SCALLOPS WITH SAMPHIRE AND BLACK GARLIC

An interesting twist on a classic combination
READY IN

30 minutes

COOKING TIME

20 minutes

PREP TIME

10 minutes

SERVES

2

ingredients

  • 6 medium scallops (clean, but keep roe attached)
  • 3 cloves La Veguilla black garlic
IN STOCK
  • 1 handful samphire
  • 20g butter
  • 1 tbls Unio moscatel vinegar
IN STOCK
  • 10 freshly roasted hazelnuts coarsely crushed (optional)

METHOD

  1. Blanch the samphire briefly in a couple of tablespoons of water (3/4 minutes), drain and keep warm.
  2. Put the butter into a pan over a medium high heat and when, it begins to foam, put in the scallops, cooking for about 2 minutes on one side and 1 minute on the other (they should be lightly caramelised). Put aside and keep warm.
  3. Throw the black garlic into the butter, in which you’ve fried the scallops, and heat for a few seconds. Pour in the moscatel vinegar and reduce briefly.
  4. Arrange the samphire on two side plates and put 3 scallops on each.
  5. Put some of the black garlic from the pan on top of each scallop and then pour the pan juices over the samphire. Sprinkle with the hazelnuts. Serve immediately.

ingredients

  • 6 medium scallops (clean, but keep roe attached)
  • 3 cloves La Veguilla black garlic
IN STOCK
  • 1 handful samphire
  • 20g butter
  • 1 tbls Unio moscatel vinegar
IN STOCK
  • 10 freshly roasted hazelnuts coarsely crushed (optional)
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