How To Cook Perfect Scallops

Nickoskitchen's picture

Nov. 16, 2018

Rob walks you through a simple step-by-step guide on how to cook the perfect Scallop worthy of a Michelin star kitchen.

Ingredients

For the beetroot puree:
Beetroots 5 , peeled
Orange 1 , juiced
Coriander seeds 1/2 Teaspoon , crush
Olive oil 1 Teaspoon
For the vinaigrette:
Olive oil 5 Tablespoon
White wine vinegar 1 Tablespoon
Marinade 2 Tablespoon (orange marinade)
For the scallops:
Scallops 12 (without roes, 1 tablespoon olive oil)
Coriander seeds 1/2 Teaspoon , crush
For garnish:
Parsley 2 Tablespoon (micro)
Orange 1 (zest only)

Directions

GETTING READY:

1. For the beetroot puree and wedges preheat the oven to 180C/350F.

MAKING:

2. Put the whole beets into a large bowl with the orange juice and coriander seeds and turn to coat (before juicing, make sure you zest the orange for garnishing at the end). Leave to marinate for 10 minutes. Make a foil parcel and place the beetroots inside, then drizzle over some olive oil and a little of the marinade (reserve the remainder for the vinaigrette) Season with salt & pepper then close the parcel and set on a baking tray and roast for 35-40 minutes.

3. Remove the skins by using food grade plastic gloves or with paper towel. Simply rub the beets to remove the skins. Reserve one of the beetroots for the wedges and chop the other 4 into chunks and put into a food processor with the juices from the foil parcel. Blitz to puree adding a little olive oil if the puree is to thick. Pass through a sieve into a pan and set aside ready to reheat for serving. Cut the reserved beetroot into 12 wedges and set aside until plating.

4. For the vinaigrette strain the reserved the beetroot marinade into a small bowl. Add the olive oil along with the vinegar and whisk until combined. Season with a pinch of salt and set aside.

5. For the scallops, place into a mixing bowl with olive oil (You will end up with a much better sear oiling the scallop instead of the pan) and the crushed coriander seeds. Mix well. Heat a non stick frying pan and when very hot, place the scallops in and cook for 1 minute each side.

SERVING:

6. To serve spread the beetroot puree on each plate and set the scallops on top. Along side add the beetroot wedges, drizzle the plate with the vinaigrette, sprinkle over the orange zest and finish with micro parsley.

Recipe Summary

Difficulty Level: Easy
Cook Time: 45 Minutes
Ready In: 45 Minutes
Servings: 4