A lovely dish to serve late summer and autumn - though all ingredients are around most of the year. 'Fraid we don't have scallops in the Farm Shop but you'll fine everything else here.
Ingredients - serves 4
1 medium butternut squash
20-24 large scallops, corals removed
4 slices of bacon, cut into lardons
2 tbsp olive oil
2 tsp balsamic vinegar
knob butter
juice of 1/2 lemon
flour to dust the scallops
salt & pepper
1 bunch of watercress |
|
|
Method
Preheat the oven to 220°C
Wash, dry and trim the watercress; fry of the lardons to crisp and set both aside. Halve the squash and remove the seeds with a spoon. Peel the skin off with a sharp knife and cut into 2cm dice. Toss in the olive oil, season and spread on a roasting tray, roast for 15 minutes until golden-brown at the edges. Move to a bowl and toss in the balsamic vinegar with the watercress and fried bacon lardons. Divide the warm salad between 4 warmed plates.
Pat dry the scallops on kitchen paper and season with salt and pepper. Dust them lightly on one side with flour. Now place a skillet over a high heat and when hot drop in the knob of butter - it will begin to foam immediately - now add the scallops, floured side down. Cook for a minute to golden then turn and cook a further minute, squeeze over the lemon and divide between the salads. Serve.
Bens's wine suggestion: serve with Domaine St Paul Sauvignon Blanc. |
