Preparation time
less than 30 mins
Cooking time
10 to 30 mins
Serves
Serves 2
By Anna Haugh
From Saturday Kitchen
Ingredients
- 2 tbsp olive oil
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 200g/7oz kipper fillets, bones removed
- 200ml/7fl oz fish stock
- 200ml/7fl oz double cream
- 200ml/7fl oz whole milk
- 1 tbsp unsalted butter
- 4 large diver scallops, cleaned
- 1 tsp salty fingers
- 1 tsp sea purslane
- 1 ploughman’s blood apple, peeled and finely chopped
- 2 tbsp pecans, roughly chopped
- 2 tbsp capers, to garnish
- few sprigs lovage, finely chopped, to garnish
Method
-
Heat one tablespoon of oil in a saucepan over a medium heat and cook the onion and garlic until soft. Add the kippers and stock and bring to the boil. Reduce to a simmer and add the cream. Transfer to a food processor and blend until smooth and pourable. Add a little milk if the consistency is too thick.
-
Heat the remaining oil in a frying pan with the butter. Pan-fry the scallops for 1–2 minutes on each side, or until cooked though and golden.
-
Divide the scallops between two warm plates and scatter over the salty fingers, sea purslane, apple and pecans. Garnish with the capers and lovage and serve.