Roasted scallops with seaweed butter, sweetcorn, girolles and spring onions
A late summer-into-autumn starter that’s pretty quick to put together once you’ve left the mushrooms to marinate.
Ingredients
For the roasted scallops
- 150g/5oz girolle mushrooms, brushed clean
- 100ml/4fl oz malt vinegar
- 4 tbsp olive oil
- 1 fresh corn cob, kernels only
- 3 spring onions, chopped
- 6 fat king scallops
- salt and freshly ground black pepper
For the seaweed butter
Method
To make the seaweed butter, place the ingredients into a bowl and mix together.
To make the the roasted scallops, place 100ml/3½ fl oz water with the vinegar into a saucepan over a high heat and boil until reduced by half. Remove from the heat, add the mushrooms and leave for 1 hour. Discard the liquid when ready to serve.
Heat 2 tablespoons of oil in a pan and fry the corn kernels and spring onion until soft. Add 2 tablespoons of the seaweed butter and cook for a further 2 minutes.
Heat a dry pan until scorching hot. Add 2 tablespoons of oil and cook the scallops on one side until golden-brown.
To serve, spoon the sweetcorn into a dish, scatter over the pickled mushrooms and top with the scallops.
Recipe Tips
Multiply up the quantities for the scallops as needed. Any remaining butter can be stored in the fridge and added to other dishes.
