THIS week Paddy's has chosen scallops as the Fish of the Week:
All about scallops…
The season for king scallops in the Isle of Man runs from November 1 through to the end of May to allow for the spawning period in the summer months.
The Isle of Man has excellent conservation methods in place which allow for higher than average recruitment to stock, this is achieved by way of closed areas, gear and time restrictions and a minimum landing size.
Paddy's is proudly recognised as supplying the best product available.
To cook…
Scallops require very little cooking and can best be described as the fillet steak of the fish world.
Rub the scallops in olive oil (or Ellerslie Manx rapeseed oil) and place in a hot pan. You are looking to caramelise the product but be careful not to burn them.
Cook for a couple of minutes each side and then add a knob of butter at the end to glaze. Why not try one of our delicious flavoured butters? Paddy's recommend garlic or chilli with scallops.
Scallop recipes...
Why not try the following recipes?
Scallops and Leeks with Chilli & Lemon Butter
Serves 4 as a starter
Preparation time – 10 minutes
Cooking time – 10 minutes
Ingredients
12 scallops
4 medium size leeks
1 tablespoon olive oil
Lemon wedges to serve
For the butter
250g butter
1 red chilli deseeded and finely chopped
2 garlic cloves, crushed
Zest 2 lemons
Bunch parsley
Method
1. For the butter, mix all of the ingredients together in a large bowl, then beat well with a wooden spoon until there are no lumps of butter left. Spoon onto a large sheet of cling film, then wrap tightly in a sausage shape. Chill until firm (or put in the freezer if you're short of time).
2. Set up a pan with a steamer or suspend a heatproof colander over the top of a pan. Cut the leeks in half lengthways, then slice into long strips, about the thickness of tagliatelle. Cover, then steam for six minutes until tender. Season, then set aside.
3. Dry the scallops on kitchen paper and season. Heat a heavy-based pan, then add the oil. Once hot, add the scallops. Sear for two minutes each side until caramelised. Take off the heat, then add a couple of slices of the flavoured butter to the pan, spooning over the scallops as it melts.
4. To serve, wind a nest of warm leeks in the centre of four plates, top each with three scallops, spoon over the buttery sauce (it looks great trickled around the plate), then sprinkle with the remaining parsley. Squeeze over a little lemon juice before you tuck in.
Scallops with Black Pudding and Cauliflower Puree
Serves 4
Preparation time – 5 minutes
Cooking time – 15 minutes
Ingredients
12 scallops, separate the coral from the scallop
12 slices good black pudding, similar diameter to the scallops
1 tablespoon olive oil
Knob of butter
For the cauliflower puree
1 small cauliflower
100ml cream
150g butter
Drop of English mustard
Method
1. Boil the cauliflower until soft.
2. Put cream and cauliflower into a processor and blitz , then pass through sieve.
3. Melt butter until it foams then add to puree along with the mustard.
4. Season to taste and keep warm.
5. Heat butter in a pan and fry black pudding until crisp, keep warm.
6. Boil the kettle and put water in a bowl, drop corals in to blanch them for one minute, this helps stop them bursting when fried.
7. Heat oil in pan add the scallops and corals and cook for two minutes each side.
8. To plate spoon cauliflower purée onto plate, place black pudding onto puree and scallop on top, garnish with spinach leaves or micro herbs.
Paddy's will be holding an instore cookery demonstration on Saturday, April 9, at Shoprite, Victoria Road, Douglas, from 10.30am to 12pm. This week scallops will be £8 per lb instead of £10.89.
For more information on Paddy's Hooked on Fish please click here.
