Pan-fried Scallops with Sweet Corn Puree, Truffle Sauce,

Poached Quail Egg, Bacon Foam and Parma Crisp

This is a very indulgent recipe. The preparation is in several stages, but they can all be done in advance and so the serving is pretty stress free.

(serves 2)

·         6 scallops, cleaned

·         Small can of sweetcorn

·         100ml beef stock

·         Enough double cream to get the right consistency

·         1 egg yolks

·         125ml truffle oil

·         lemon

·         4 quail eggs

·         1 slice of parma ham

·         White wine vinegar

·         150ml milk

·         4 rashers of smoked bacon, chopped

·         Room temperature butter

Start by making the puree: bring the stock to boil and add the sweet corn and boil for 1 minute

Pour into a blender and blend until smooth, push through a sieve

Reheat very gently for service and add double cream if the puree is too thick

For the bacon foam: scald (bring to just under boil) the milk with bacon and leave to cool down

Remove the bacon

Reheat for service, keep adding butter and foaming the milk with hand held blender until you get glossy bubbles and serve

For the sauce: place the egg yolk in a bowl and pour the oil slowly over it, whilst stirring continuously

Season to taste, squeeze a little lemon juice in

To poach the eggs: bring a pan of water to simmer

Pour a little cold water and white wine vinegar into a bowl and crack the eggs into it

Then pour this into the poaching liquid and poach for 1 minute or until set

Remove with a slotted spoon and pop into cold water

Reheat in warm water for service

For the Parma Crisp: Heat the oven to 190°C

Grease two identical baking sheets; one on the inside, the other on the underside

Place one inside the other so the ham slices are sandwiched between the greased surfaces

Bake in the top of the oven for 9 minutes

Remove the upper baking sheet and leave to cool

For the scallops: Pour a ‘film’ of olive oil into a pan and bring to high heat (until the oil is almost smoking)

Season your scallops with salt and white pepper (black will do, but white is more delicate)

Place them into the hot oil, presentation side down (usually the larger side)

The objective is to caramelise the scallops, giving them a deep golden-brown colour

Approximate timing is 3 minutes, but do check and let the colour be your guide

Turn over, but do not caramelise the second sides, since this will overcook the scallops

Test with fingertips; the scallops should be firm but not rubbery, with a little bit of give

Just before you remove them from the heat, a squeeze of lemon juice is recommended

This will counteract the effects of the oil, whilst bringing out more of their fantastic flavour

NOTE – For extra indulgent luxury, try adding a knob of butter just before turning the scallops


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