“The flavour of a scallop with a kick of salt and lemon is simple but sensational. Here I have added a gazpacho with a good amount of olive oil. Easy to make and serve. A few sprigs of dill help bring the taste together. Remember to always buy hand-dived scallops and ask your fishmonger to take them out of the shell for you.”
Serves 2
Prep time: 20 minutes; cooking time: 5 minutes
INGREDIENTS
6 hand-dived scallops, removed from shell—get your fishmonger to do this
3 very red tomatoes, washed, cored and roughly chopped
1/3 cucumber, peeled, seeds removed and roughly chopped
1 clove garlic, peeled and chopped
1/2 red pepper, roughly chopped
1/3 red onion, peeled and roughly chopped
1/2 slice good sourdough, roughly chopped
2 basil leaves
50ml olive oil
1 tablespoon red wine vinegar
Good salt and pepper
1 tablespoon rapeseed oil
A knob of butter
Lemon juice
A few dill sprigs
METHOD
To make the gazpacho sauce, mix the tomatoes, cucumber, garlic, pepper, onion, bread, basil, vinegar and half the olive oil together in a bowl. Season and leave to sit for 10 to 15 minutes to macerate.
Next, carefully blitz the mixture in a food processor or blender for 2 to 3 minutes until a smooth consistency is achieved. A bit more oil may be required. Taste and season again if required. Pass the mixture through a fine sieve and keep cool.
Rinse the scallops and dry on a cloth. Season. Then place a non-stick frying pan on the hob and take to a moderately high heat. Add a tablespoon of rapeseed oil and add the scallops carefully to the hot oil.
Cook on one side for a minute or two; do not be tempted to overcook them. Then turn the scallops and add a knob of butter, basting as you go for another minute or two. Season again and turn off the heat. Squeeze over a little lemon juice.
To serve, spoon the scallops onto warmed plates and spoon over the sauce. Decorate with a few sprigs of dill. Trickle over the remaining olive oil and eat at once.