Pan Fried Scallops with Roe Emulsion, Confit Garlic, Chilli butter and Sea Purslane
2 king scallops in shells
3 red chillis (deseeded and roughly chopped)
2 cloves of garlic (sliced)
25g salted butter
350ml rapeseed oil
10g sea purslane
1 tsp Dijon mustard
1 lemon (juiced)
- Begin by shucking the scallops from the shell.
- Trim off the roe and put aside for the emulsion. Trim off any excess meat so the scallop is round and smooth, plunge them into icey cold water for about 2 seconds just to give them a quick rinse and lay on a tray lined with a blue j-cloth, place in the fridge for later.
- Scrub the shells clean and sanitize them for later presentation.
- For the confit garlic and chilli, place them with 200ml of oil in a blender and pulse roughly a few times to gently break them down but be careful not to blitz smooth into a puree. Place the garlic chilli oil into a small sauce pan and very gingerly bring it up to a shy boil and keep it there for about 45 minutes. Bring down to room temp and set aside for later.
- The roe emulsion is as easy to make as mayonnaise, but instead of using egg yolks we use roe. In a blender blitz the roe with the lemon juice, mustard and lightly emulsify with the remaining 150ml of rapeseed oil. Season and keep in the fridge for later.
- Pick the purslane leaves and keep in reserve. Bring the scallops out the fridge for 10-15 minutes before cooking, just to take the chill of them.
- Bring a pan to a slightly aggressive heat and season the scallops generously, add a dash of neutral oil to the pan and place the scallops round side down and cook for 1-2 minutes. Once caramelised and golden, flip over and remove from the heat. Add the butter with the confit garlic and chilli oil and lightly baste.
- Finish with the purslane and let it rest for 30 seconds. Add a dollop of roe mayonnaise in the shell and sit the scallop on top, dress the shell with all the pan juices and purslane. Serve and enjoy!