This is a wonderful French recipe for scallops with confit potatoes and a ginger and thyme velouté. The potatoes, gently simmered in goose fat, are topped with scallops and the velouté (wine and cream sauce) is spooned over. With clear, detailed instructions from Angela Hartnett this is a real winner.
Serves 4 as a generous starter
Ready in about 1 hour
Per serving:
532kcals
35.9g fat (21.6g saturated)
31.8g protein
16.1g carbs
2.7g sugar
1.1g salt
Make the potato confit
1. Melt the goose fat in a small saucepan over a medium heat. Add the herbs, garlic and potatoes, season, and bring to a gentle simmer. Reduce the heat to low and cook for 15-18 minutes, until just tender. Cool, then lift the potatoes from the fat and peel with a small, sharp knife. Set aside.
Angela's tip: buy ratte potatoes if you can find them. Cook the potatoes very slowly. You can re-use the fat – cool until solid, then chill.
Make the velouté
2. Meanwhile, melt the butter in a clean saucepan. Add the shallot and a little salt and cook quickly over a high heat for a few minutes to just soften. Add the bay leaf, ginger, garlic, wine and thyme, and reduce by two-thirds. Add the stock and reduce by half. Add the cream and reduce by half. Strain into a clean pan and keep hot over a very low heat.
Angela's tips: a velouté is a creamy light-coloured sauce, so don't colour the shallot when frying. Reduce the wine well to remove the alcohol and concentrate the lovely grape flavour.
Sauté the mushrooms
3. Using a knife, scrape off the outer layer of each mushroom stalk. Put the butter in a small frying pan over a high heat. Add the mushrooms and sauté for a few minutes. Take the pan off the heat and remove the mushrooms with a slotted spoon.
Pan-fry the scallops
Cut each scallop in half through the middle, then sprinkle with the curry powder. Reheat the butter in the mushroom pan over a high heat.
4. Add the scallops – in batches – and cook for 30 seconds. Flip with a palette knife and cook for a further 30 seconds. Set aside on kitchen paper somewhere warm. Repeat with the remaining scallops. Whizz up the velouté using a stick blender, until slightly frothy. Cut the potatoes into medium-thick slices. Put 6 slices in a circle, spaced apart, on each deep serving plate. Rest 1 slice of scallop against each potato slice, then dot with mushrooms. Spoon over the velouté to serve.
Angela's tips: scallops must be cooked briefly. Lay them out in a circle in the pan, so you know which ones will be ready first.
© delicious. magazine
white Burgundy is a truly outstanding partner for this dish, with a rich fresh fruit flavour and rounded, creamy, nutty notes.
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