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28/11/2014

Saturday Kitchen

Delighted that our Executive Chef, Chris Wheeler starred on Saturday Kitchen this week (8th February 2014) alongside James Martin, Jason Atherton & Rashida Jones.

 

Smoked Scallop Niçoise

This dish has a touch of theatre in the serving. If you don’t have smoke gun, try it without – it still tastes lovely.

 

Ingredients  

  • 4 new potatoes, blanched and sliced
  • 8 cherry tomatoes, halves
  • ¼ of each of four differently coloured peppers (red, orange, yellow and green), cut into diamond shapes
  • 8 black pitted olives
  • 8 caper berries
  • 100g/3½oz green beans, blanched
  • 1 tbsp rapeseed oil
  • 12 scallops
  • knob of butter
  • 200g/7oz mixed leaf salad, including watercress
  • 4 soft boiled quail’s eggs
For the dressing
  • pinch chopped chives
  • 100ml/3½fl oz thick natural yoghurt
  • salt and freshly ground black pepper
 

Preparation Method 

1- In a warm pan, place the potato, cherry tomatoes, mixed peppers, olives, caper berries and green beans, along with some rapeseed oil.

 

2- Heat through allowing to colour lightly, then take off the heat and keep to one side.
 
3- In a non-stick pan fry the scallops, taking care to get a nice golden-brown colour on both sides. Drop a knob of butter into the pan just before they are cooked.
 
4- For the dressing, combine the chives with the natural yoghurt, and season to taste
 
5- To serve, put the salad leaves and quails eggs into into the centre of the serving plate. Arrange the beans, potatoes, olives, caper-berries, peppers and tomatoes around the plate. Put the seared scallops on top of the salad and garnish with the natural yoghurt and chive dressing.
 
6- To smoke, place a glass dome on top of the plate, place the tube of a smoke gun inside and smoke for a few minutes.
 
7- To serve, remove the dome in front of the guest.
 

You can download Chris' recipe and other Saturday Kitchen recipes by clicking here