Preparation time: 30 mins - Cooking time: 5 mins - Serves: 4
Ingredients
- 12 - extra-large diver scallops
- 10 - Plum tomato (skinned & deseeded)
- 1 - Clove garlic (very thinly sliced)
- 3 - Banana shallots (finely diced)
- 1/2 - tea spoon Picked thyme
- 2 - table spoons of Lilliput capers
- 20 - Cornish clams
- 100ml - Good quality Albarino
- 2 - Basil leaves
- 1/4 - Tea spoon sugar
- - Good quality chardonnay vinegar (Forum’s) Maldon sea salt & pepper for seasoning
Method
- Take half of the shallots, garlic and good dash of olive oil, and sweat slowly at a medium heat in a sauce pan. While the shallots are softening chop tomatoes, then add.
- Cook out at a medium heat, add sugar & season with salt & pepper, once the fondue has reduced and become thick, season lightly with chardonnay vinegar & add picked thyme. Keep this warm for serving
- Take a saucepan and heat to reasonably high temperature on the stove. While the pan is heating wash clams under running cold water to remove and sand/grit
- Place the clams & white wine in a bowl, and add everything to the hot pan, cover with a lid and cook until the clams start to open, place the clams & stock through a sieve and keep the stock. Discard any clams that do not open, and pick out the meat
- Take 4 table spoons of clam stock in a small saucepan add the clams, shallots, capers and a touch of chardonnay vinegar and a good dash of olive oil. Check seasoning and pick basil adding before you serve, again keep this warm.
- Place a pan on the stove to a medium heat. Take the scallops and season with salt only, coat with olive oil, and place into the pan, leave to colour a nice golden brown (1 minute), turn the scallops and remove from the heat, leave for around 1 ½ to finish cooking
- Assemble dish and enjoy!
“The contrast of simple fresh flavours & the fantastic quality of shellfish that Richard brings me makes this dish” Recipe by Jason Green, Head Chef of The Fountain restaurant at Fortnum & Mason
