Sunday 13 May 2007

Scallops and Asparagus on Potato Cake with Vermouth Sauce

Scallops and Asparagus on Potato Cake with Vermouth Sauce
Serves 2

6 scallops
12 Asparagus stalks, washed and trimmed
2 large floury potatoes such as Maris Piper or King George, peeled and chopped
Juice and zest of 1 lemon
2 tbs Vermouth
Olive Oil
Parsley and chives finely chopped
Salt and Pepper

1 - Put the potatoes into a pan of cold water and bring to the boil. Cook until soft, then drain thoroughly and mash in the pan until dry and smooth. Season and add a knob of butter. Shape into circles using a biscuit cutter or chef's ring then fry with a little olive oil and butter until crispy.
2 - While the potato cakes are cooking, cook the asparagus in boiling water for 2-3 minutes. Drain and keep warm.
3 - Heat a frying pan and a little olive oil. Season the scallops then sear on both sides for 1 minute each side. Remove and keep warm.
4 - Pour the Vermouth, lemon juice and zest into the scallop pan and reduce, it won't take a minute. Add the herbs and a knob of butter then taste for seasoning.
5 - Arrange the potato cake on a plate with the asparagus and scallops on top, then drizzle the sauce over and around.


Anonymous said...

Scallops are the best thing ever. Unfortunately I once made the mistake of letting my son freddie try one and he agreed. We can't allow an eight year old to have expensive tastes...

I have made them with samphire which was available from a fishmongers in Cornwall for very little money. Does Samphire grow on the coast near you?

Hannah said...

Oh these look delicous! I love scallops too!

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