‘This is a healthy recipe that feels wonderfully
indulgent!’ BARBORA STIESS
DEVILLED EGG KITCHEN ACADEMY
SPICY SCALLOPS WITH CURRIED BUTTERNUT SQUASH PUREE AND TOASTED
HAZELNUTS Serves 2
6 scallops (without roe, your fish monger can do this for you)
1 butternut squash ¼ tsp ground fennel seeds 1 tsp garam masala 1½ tsp curry powder ½tsp ground coriander Pinch of chilli flakes 50g hazelnuts Mixed salad, small leaves Salt and pepper Olive oil
1 Pre heat oven to 180C.
2 First peel and chop your butternut squash into 1cm chunks.
3 Place in a baking tray and generously drizzle with olive oil and season with salt, pepper, chilli flakes and one tsp of the curry powder, cover with tin foil and place in the oven for 30
minutes or until completely soft and easily mashed with a spoon and blend with extra olive oil and water if necessary, keep warm.
NOTE: you can chill your puree and reheat gently to serve.
4 Roughly chop your hazelnuts, drizzle with oil and season with salt. Toast under a grill or in a hot oven until golden brown and tip into a bowl immediately to avoid them from over cooking.
5 For the scallops, clean off membrane around the sides, if necessary. Mix the spices and tsp of salt. Dip the scallops in the mix, do not dip the presentation side (the larger side).
6 Heat oil in a pan to very hot, season the scallop’s presentation side and pop into the hot pan. Keep checking, you want the presentation side to caramelise and have a golden brown colour (about three minutes). Flip to the other side to finish scallop off. Check the sides with your fingers, they should be relatively firm but with a little bit of a give. Drain on a kitchen paper.
7 Assemble your dish on a warmed plate and scatter a few nuts over the top.
We all know that January feeling...
Which is why here at The Devilled Egg Kitchen Academy we have launched a series of classes designed to help you kick start 2013, whether you are looking to detox or learn
something new in the kitchen.
Detox
On Friday 11th January we will be running a 90 minute detox taster, introducing you to the world of detox and
teaching you how to make a range of smoothies, juices and tea infusions that could help you on your way. We will also take a look at the benefits of a raw diet.
Learn something new in the kitchen
If, on the other hand, your New Year’s resolution is to learn something new, our series of courses throughout January and February could be what you are looking for. First up on 16th January is our ‘New Year, New You’ course, specifically designed to teach you some new and exciting recipes, as well as exploring seasonal produce and a herb and spice tasting to teach you which flavour combinations work and why. Alternatively, we go back to basics with our four-week ‘Basics in the kitchen’ course starting on 6th February, designed to give you a foundation course in cookery.
Finally, if you have been longing to learn more about foods from around the world, we will be covering everything from Thai to Vietnamese cooking – see our website
www.thedevilledegg.com to learn more.
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