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L I V E 2 4 -SE V EN


S CA L LOP S PAN F R I ED TOPPED WITH MISO BUTTER SAUCE


From Martin Burge, Culinary Director of Farncombe Estate and the vision behind new Cotswold restaurant, Hook


DISH INGREDIENTS – 4 PORTIONS • 16 Scallops • 16 Scallop shells • 160gm Trompette de le Mort mushrooms • 80g Shredded sea lettuce • 32g Cucumber strips • 16g Pickled ginger • 25g Butter • 10g Olive oil


BUTTER SAUCE INGREDIENTS • 50g Shallots • 3/4 Clove of garlic • 2.5g Thyme • 50g White wine • 25g White wine vinegar • 250g Butter • 2.5g Chives • 100g Cream • 20g Miso paste


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METHOD TO MAKE THE SAUCE: • Place the sliced shallots, crushed garlic and thyme into a small pan. • Add the white wine and white wine vinegar to the above ingredients and reduce until dry.


• Add the cream and reduce it by half. • Whisk in the butter but do not boil. • Pass through a fine sieve. • Place the butter sauce back on to the heat and correct the seasoning with lemon, salt, pepper and miso paste


METHOD TO SERVE THE DISH: • Place the seasoned scallops into a hot pan with the olive oil and caramelise both sides until cooked.





In a separate hot pan place the butter and fry the Trompette de le Mort mushrooms until soft.


• Remove from the heat and add the seaweed, pickled ginger and cucumber • Place the seaweed mix into the warm shells and add the miso butter sauce • Add the cooked scallop and serve.


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