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Isle of Harris Hand-dived Scallops
By Chris Loye, Flavour, Isle of Harris, UK.
"A balance between sweet scallops, earthy beetroot, crisp sour apple, saltiness of ham, floral notes from herb flowers...with the unique flavour of Isle of Harris Gin caramel."
- 12 x Hand Dived Scallops
- 250g Organic Beetroot
- 25ml Apple Cider Vinegar
- 2 Tbsp Natural Yoghurt
- 100ml Honey
- 60ml Isle of Harris Gin
- 2 x slices of Prosciutto
- 1 x Apple
- Freshly picked Rocket
- Rapeseed Oil
- Boil beetroot in salted water until soft (1 hr approx.) Drain and refresh in cold water. Peel, chop roughly and blitz with vinegar for 2-3 mins until smooth, add yoghurt and blitz for 30 secs more. Strain into pot ready to heat.
- Place prosciutto between 2 sheets of greaseproof paper and press between trays to keep flat. Place in oven for 30-40 mins at 150C to dry. Remove and pat with paper towel to remove excess fat.
- Add honey to a non-stick pan, place on high heat for 3-4 mins to caramelise. Add Isle of Harris Gin and simmer for 1 min to combine. Remove from heat and allow to cool.
- Prepare scallops by removing any black parts or tough muscle, leaving only the meat and clean roe.
- Gently heat the beetroot puree.
- Sear the seasoned scallops in hot pan with rapeseed oil for 2 mins on presentation side. Squeeze on lemon juice and add 25g of butter. When butter foams turn the scallops and continue cooking for 30 secs. Remove from the heat but leave in pan to finish.
- Drizzle Isle of Harris Gin caramel over the scallops.
- Chop apple into batons.
- Remove scallops from the pan and place on a paper towel to remove excess pan juices.
- Smear beetroot puree on the plate, arrange scallops along the purée, garnish with flowers, air-dried ham, apple and rocket. Finish with Isle of Harris Gin caramel.
"The flavours come together creating a balance between the sweet scallops, earthy beetroot, crisp sour notes of the apple, saltiness of the ham, floral notes from the herb flowers all brought into balance with the unique flavour of an Isle of Harris Gin caramel. As usual the emphasis is on fresh local seasonal produce. The scallops were harvested straight from West Loch Tarbert in the morning by myself as I am a keen recreational Free-Diver. The beetroot and rocket had been picked from my local vegetable grower’s garden about an hour before cooking, the apples straight off a local tree about 1km from my house and the flowers came from my garden minutes before service. For me there is nothing more satisfying than using my passion for cooking to create dishes with produce I have been able to forage, fish or dive on my own."
Chef Chris Loye and his partner Nicola own and operate 'Flavour' a catering company based on the Isle of Harris. They offer personal chef services, operate pop-up restaurants, street food cafes, cooking classes and cater to various events from weddings to retirement parties and everything in between throughout the island and mainland. They showcase local Hebridean produce alongside speciality ingredients from around the world which they fuse together with cooking techniques that they have gained through their travels creating a unique dining experience not to be missed. They also own Flavour Chocolates where they create hand tempered artisan chocolates using the finest Colombian single origin chocolate filled with various flavours including Isle of Harris Gin.