Hand dived scallops with Williams pears, wild rocket and truffle dressing

prepare - 15 mins
cooking - 25 mins
serve - 4 people

Ingredients

- 12 hand dived scallops
- A knob of butter
- 1 tblsp vegetable oil
- 250g rocket leaves
- 2 ripe Williams pears
- 1l water
- 500g sugar
- 2 lemons
- 50g chopped black truffle
- 100g finely diced shallot
- 200ml Madeira
- 100ml balsamic vinegar
- 200ml olive oil

Method

  1. First begin by poaching the pears. Combine the water, sugar and lemon juice in a sauce pan and bring to the boil. Peel the pears and place straight into the poaching liquid. Cover with a circle of greaseproof paper. Simmer for 5-10 minutes or until the pears are tender. Stab the pears with the tip of a small knife. If you can pull it out with only a little resistance, the pears are done. Leave to cool into the liquid.
  2. When cool take out of the liquid and cut each pear in half and each half into three pieces. Remove the cores and place the pear segments into a large bowl.
  3. Next prepare the dressing. Cook the shallot with no colour over a low heat with 1 tblsp of the olive oil and a pinch of salt. When soft add the truffle and stir well. Add the vinegar and cook until the liquid has gone. Next add the Madeira and cook until the liquid has gone. When the mixture is cooled stir the remaining oil, mixing well.
  4. To finish the dish take 4 large white plates and drizzle a little of the dressing all over, dress the pears with a spoon of dressing, salt, pepper and a squeeze of lemon. Place 3 segments randomly on each plate. Keep the same bowl and dress the rocket with a little dressing, salt and pepper.
  5. Heat up a non stick frying pan and add the vegetable oil. Season the scallops with a little salt and place into the pan, flattest side down. Fry until golden and turn over using a palette knife. When they start to go a little firm add the butter, when it begins to foam turn off the heat a add a few drops of lemon juice. Place 3 scallops on each plate and scatter the dressed rocket leaves all over the plate. Serve immediately.

Hand dived scallops are some of the finest fare. This recipe, from Hibiscus, is a lovely way to enjoy them. The pears compliment the natural sweetness of the scallops nicely.

 
 
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