Pan seared scallops with broccoli ginger purée & lemon beurre blanc

Preparation time:: 30 mins

Cooking time:: 30 mins

Serves:: 4

Ingredients

50g butter
8 small Dutch carrots, peeled, halved lengthways
24 Coromandel scallops, roe on

Parsley, to garnish

Broccoli ginger purée
2 tsp olive oil
1/2 onion, finely chopped
300g Yukon Gold potato, finely chopped
250ml stock
1kg broccoli, finely chopped
2cm piece fresh ginger, finely grated
50ml cream

2 1/2 tsp Champagne vinegar

Lemon beurre blanc
80ml white wine
80ml freshly squeezed lemon juice
2 tbs grated lemon zest
80ml thickend cream
320g butter
2 tsp finely chopped parsley

Method

1. To make broccoli ginger purée, heat oil in a medium saucepan. Cook onion, over a medium heat, stirring occasionally, without colouring, until soft. Add potato and stock. Simmer, covered, until almost soft. Add broccoli. Simmer, covered, until both potato and broccoli are soft. Drain and discard any remaining stock. Return vegetables to same pan. Add ginger, cream and vinegar. Mash until smooth. Season. Set aside.

2. Melt butter in a medium frying pan. Cook carrots over a medium-low heat, turning occasionally, until tender. Season. Remove from heat and cover to keep warm.

3. To make beurre blanc, simmer wine in a medium saucepan until reduced by two thirds. Stir in juice, zest and cream. Simmer until reduced by a third. Remove from heat. Whisk in butter, cube by cube until combined. Season. Stir in parsley.

4. Season scallops. Heat a lightly greased frying pan until very hot. Add scallops and cook for 1 minute. Turn and cook for a further 15 seconds.

5. Spoon purée onto serving plates. Top with carrots and scallops. Garnish with parsley.

Notes

Tips

- We kept a little of the stalk on the carrots to add a burst of colour.
- For a super smooth puree, you can blend briefly with a stick blender or mash and pass through a sieve. Do not over-blend or mixture will become claggy.
- 'Beurre blanc' translates as ‘white butter’ and is a classic French sauce from the Loire valley region.
- It is a matter of personal preference as to whether you leave the roe on or off your scallops.
- Coromandel scallops are from the area in New Zealand with the same name.

- Although originally developed in Canada, Yukon Gold potatoes are widely cultivated in New Zealand. You could use any type of good mashing potato in its place.

This recipe has not been tested

Recipe by Team Simon & Meg

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