Cotswold Cottage Recipes

Coromandel Scallops

This month's recipes have been chosen to coincide with the Coromandel Scallop Festival which is an annual celebration of the wonderful Scallop. It is also a great place to try out some of the regions best wines. The Coromandel produces some of the best scallops in the world and this annual event is not to be missed. I have used two of the Coromandel's finest produce in this recipe - the wonderful Scallop and Coromandel Honey.

Coromandel Scallops Seared served with Honey Herb Dressing on Hot Smoked Salmon Potatoes

Honey Herb Dressing
2oz fresh mint
1 oz fresh coriander
a small handful of fresh parsley
3 tbsp good quality runny honey (I use the local organic honey)
3 tbsp whole grain mustard
3 tbsp cider vinegar
a dash of olive oil to start it off
plus about 1 pint of olive oil

Place all ingredients, apart from the pint of olive oil, in the processor and whizz. Pour into a large bowl and gradually add the olive oil - taste for strength - when happy with the taste store in a clean jar until needed.
This will keep for about a month in the fridge and can be used on all sorts hot and cold dishes

Hot Smoked Salmon Potato
4 large peeled potatoes
4oz hot smoked salmon, torn into pieces
1 to 2 fluid oz of pouring cream
2 tbsp fresh butter

Bring potatoes to the boil cook for about 15 minutes or until soft when pierced with a knife. Strain and season to taste with salt and pepper, add cream and butter and gentle fork the mixture until it is soft and creamy, add a good handful of the hot smoked salmon and gentle fork though.
Cover and place in a warm place while cooking the scallops.

Coromandel Seared Scallops
24 Scallops seasoned to taste
salt and freshly ground black pepper
1 or 2 gloves of garlic crushed
1 tbsp lemon juice
30g butter
olive oil

Put the pan on the heat and when very hot add a good dash of olive oil and fry the seasoned scallops, they only take about a minute on each side. When they are turning golden and a bit crisp, drizzle the lemon juice over them and toss. The lemon juice will help to caramelize them on the outside just a little. Take the scallops out of the pan and place on the prepared smoked salmon potatoes and drizzle over the honey herb dressing.

Enjoy!

(Serves four as a main course or 6 as a starter or light lunch)

As an accompaniment try one of New Zealand great Sauvignon Blancs - the crisp slightly tropical fruitiness of the wine will work well with this dish

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For dessert I have chosen an old favourite of my great Aunts and one that will work well with the richness of the Scallop dish.

Lemon Syllabub

6oz castor sugar
Juice of 2 or 4 lemons (organic)
Half a pint of double or whipping cream.
2tbsp Brandy
Grated rind of a lemon

Place the lemon juice, castor sugar, cream and brandy in a mixer and mix until thick.
Fill four to six wine glasses or small ramekins with the mixture.
Grate some lemon rind on top and chill in the refrigerator for 3 to 4 hours.
serve with a homemade ginger biscuit or brandy snap cigar

These can be made the day before

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COTSWOLD COTTAGE

Cotswold Cottage Recipes