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Pan-seared scallops with tomato consommé and lovage oil

Pan-seared scallops with tomato consommé and lovage oil

Dive into the fresh, herby flavours in this scallop starter

Ingredients

For the scallops

  • 4 large, hand-dived scallops
  • Knob of butter
  • Squeeze of lemon juice
  • Salt

For the consommé

  • 500g heritage tomatoes
  • 50ml white wine vinegar
  • 20g sea salt
  • 50g picked lovage

For the lovage oil

  • 300g picked lovage
  • 300g vegetable oil
  • Sea salt

To dress the plate

  • 1 tomato, diced small
  • Handful of dill
  • Sea salt

Method

To prepare the consommé

  1. Make this the day before you need it, as it requires 24 hours in the fridge before use.
  2. Put all ingredients into a food processor and blend for five minutes on full power.
  3. Place the colander on top of a bowl and pour the mixture in.
  4. Cover with either a muslin cloth or a clean tea towel and put it in the fridge – leaving the bowl to collect the liquid. This will take a day.

To make the lovage oil

  1. Bring a pan of salted water to the boil, drop the picked lovage leaves in for 90 seconds, then plunge into a bowl of iced water. This will stop the oil from turning brown.
  2. Squeeze all the liquid out of the cold leaves. Place into a food processor with a little sea salt. Blend for five minutes, until the leaves have disintegrated. Pass the mixture through a muslin cloth (or clean tea towel).
  3. Leave for an hour or so (until all the green oil has dripped through) and pour into a squeezy bottle.

To cook the scallops

  1. Bring a non-stick frying pan to smoking hot. Season the scallops and add a little oil to the pan, then turn it down to a medium heat.
  2. Place the scallops into the pan, flat-side down, and fry for a minute or so, until golden brown. Add a good-sized knob of butter, a squeeze of lemon juice and a pinch of salt. Flip the scallops and baste for approximately one minute. They should feel slightly firm to the touch when cooked.
  3. Place on a tray to rest.

For the rest of the dish

  1. Remove the tomato consommé from the fridge and bring to the boil in a saucepan.
  2. Take off the heat, add a good amount of lovage oil and stir to split.

To serve

  1. Pour the consommé mixture into the bottom of a bowl and place five small dices of tomato around it.
  2. Place the scallop in the centre and top with a frond of dill, and a little sea salt.

Tom says: “We use Flying Fish in Cornwall for our scallops. We will only use hand-dived scallops as the flavour and quality is not only better and more consistent, but they are also better for the environment. A high-end fishmonger will source good quality shellfish and prepare them how you wish.”

Recipe by Tom Browning

Head Chef

Lewtrenchard Manor

www.lewtrenchard.co.uk

Tom Browning

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