Roast scallops with girolles, brown shrimps, white beans and cucumber

Preparation time
1-2 hours

Cooking time
30 mins to 1 hour

Serves
Serves 2

By Glynn Purnell

Ingredients

For the spiced butter

  • 225g/8oz salted butter
  • ¼ tsp paprika
  • ¼ tsp ground ginger
  • ¼ tsp mild curry powder
  • ¼ tsp ground masala spice

For the parsley oil

  • bunch flat leaf parsley
  • 150ml/5fl oz olive oil

For the stew

  • 1 tbsp sunflower oil
  • 75g/2½oz girolles, prepared and cleaned
  • 100ml/3½fl oz white wine
  • 75ml/2½fl oz shellfish stock
  • 75g/2½oz cooked white beans from a tin, drained
  • roes from the scallops below, chopped
  • 2 tbsp spiced butter, from above
  • 60g/2¼oz cooked brown shrimps
  • 30g/1oz chopped samphire
  • ½ cucumber, peeled and made into balls using a melon baller
  • 1 lime, juice only
  • salt

For the scallops

  • 50ml/2fl oz sunflower oil
  • 4 large scallops, shelled, washed and roe removed (for the stew)
  • 2 tbsp spiced butter
  • salt

To serve

  • borage flowers
  • cucumber flowers
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top