IN SEASON
MATT’S SCALLOPS WITH APPLE AND VANILLA PURÉE
Scallops (like mussels and oysters) are bivalves, which means they have two shells attached by a hinge. There are three edible parts to a scallop: the creamy-white muscle meat, the orange coral (the roe), and the frilly membrane that encloses the muscle. Avoid scallops that are bright white in colour as they will have been soaked in brine to make them swell and appear larger. Only use the very best freshest large scal-
lops, preferably diver caught not dredged. A little tip when cooking; place each scallop in a clockwise motion one after the other then when turning the scallops, follow the same clockwise fashion thus ensuring each scallop has had exactly the same amount of time in the pan.
❤ Olive oil, for frying ❤ 12 large scallops, cleaned and roe removed ❤ Squeeze of lemon juice
For the apple and vanilla purée: ❤ 40g butter ❤ 300g Granny Smith or Bramley apples ❤ 20g caster sugar ❤ 1 vanilla pod, slit and scraped ❤ Salt and black pepper ❤ 2 Cox’s apples for garnish
1 To make the apple and vanilla purée, melt the butter in a stainless steel saucepan. Add the Granny Smith or Bramley apples, sugar and vanilla pod and cook, stirring from time to time, until the apples break down to a purée.
2 Remove the vanilla pod then, using a hand-blender, blend the mixture to a smooth purée. Strain the mixture through a fi ne sieve into a saucepan and season to taste with salt and pepper. Keep warm until required.
3 Meanwhile, in a non-stick frying pan heat some olive oil. Season the scallops with salt and pepper and fry until golden brown underneath. Turn the scallops over, reduce the heat and cook for a further minute until done. Season with a squeeze of lemon juice and set aside.
4 Decorate each serving plate with apple and vanilla purée. Cut matchsticks from a Cox apple and dress with some vinaigrette. Place three circles of Cox apple in a line down the middle of each plate and place a scallop on each. Finish by adding a few edible fl owers or seasonal salad leaves to your plate and enjoy.
www.jackinthegreen.uk.com 14 | THE WEST COUNTRY FOODLOVER
SMOKED HADDOCK AND PRAWN CHOWDER
Smoked Haddock Chowder is the most popular item on the menu at the Duchy of Cornwall nursery. They say: “It is a real showcase for delicious locally sourced food, fresh fi sh from Looe, cream and butter from Trewithan dairy less than a mile from the café, and locally grown vegetables. Since we opened in 2011 we have made and sold well over 10,000 bowls of chowder accompanied by our own homemade bread and prepared by our head chef Richard Du Pille ,
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