Serving Suggestions for Peat Smoked Scallops


Hebridean Peat Smoked Scallops are delicious served very simply with canapé blinis, fine oatcakes or even crisp melba toast. Additional flavouring with such bases include a little lemon or lime juce, créme frâiche or even a drop of very good vodka as a dressing.

The sweet aromatic flavour of the smoked scallops adds an extra dimension to some dishes and has a natural affinity with mushrooms. Below are a small number of recipes and serving suggestions thay make something of this combination as well as other delicious ideas.

 


Field and Wild Mushroom Risotto with Peat Smoked Scallops

 

A classic mushroom risotto with the addition of Peat Smoked Scallops at the end of preparation that suffuses the whole dish with a sweet smokiness - totally delicious.

 

Ingredients

 

500g best arborio risotto rice

50g dried porcini mushrooms

50g dried morel mushrooms

250g fresh field and shitake mushrooms, sliced

2 medium sized onions, finely chopped

2 cloves of garlic, finely grated

4 tablespoons of very good olive oil

25g salted butter

150g freshly grated Parmesan cheese

one tablespoon of marscapone cream cheese

500 ml of good beef stock or consomme

250ml water

half a glass of dry white wine

2 bay leaves

half a cup of chopped parsley or basil

150g Peat Smoked Scallops

 

Advance preparation

 

Heat the stock with the wine and water until boiling and pour this into a warmed heat-proof bowl containing all the dried mushrooms. Leave to stand for 45 minutes for the mushrooms to swell and a deep rich infusion to form. Strain out the mushrooms and reserve returning the enriched stock to a saucepan and on to the heat keeping it warm.

 

Method

 

In a heavy bottomed pan or cast iron casserole melt the butter over a medium heat with the olive oil. Add the chopped onion,bay leaves and garlic and gently sauté until the onion it is soft and transparent - avoid the onion colouring as it will not give a good flavour and the garlic will certainly be overcooked as well. Add the rice and stir well to coat all the grains in the butter/oil mixture which will begin to be absorbed by the rice immediately. Once you start to see the moisture being absorbed add all the mushrooms mixing well with the rice. Start to gradually add ladle fulls of the stock adding only enough to keep the mixture well moistened, stirring regularly. The gradual adding of the stock and regular stirring will ensure you have a creamy textured risotto but guard against letting it get too dry or it will stick to the base of the pan.

When you have used up all of the stock (this should take about 15 - 20 minutes) test the rice to see if it is cooked ; it should retain some bite but not be in any way chalky. If the rice is not cooked and the risotto is getting dry add small amounts of boiling water until the rice is cooked and the risotto has a lovely creamy consistency. As soon as you reach this stage take it off the heat and lid the pan.

In a wide frying pan or wok very quickly fry the scallop discs in a little hot  oil until they colour - this will not take long at all so be prepared to get them out of the pan as soon as you have flipped them over to colour the reverse sides.

As soon as they are ready fold the scallops, parmesan, marscapone and herbs into the risotto mixing well to achieve a beautiful creamy dish. Serve in bowls with a drizzle of very good olive oil over each portion with black pepper to taste.

It is very difficult to be exact about liquid quantities with a risotto as the speed of cooking is influenced by the way the liquid is added and the pan temperature but the key is simply not to drown the cooking rice, stir regularly and be prepared to add more boiling water if the rice is not quite cooked when the stock is all used up. For all that it is not a difficult dish to make and the results are amazing.

 

 

 

Open Cap Field Mushrooms with Goats Cheese and Peat Smoked Scallop

 

This is a very quick and delicious starter or light lunch, full of flavour and very moreish.

 

Ingredients Serves 2

Two large or four medium sized open cup mushrooms

100g Peat Smoked Scallops

120g Soft goats cheese ( Chèvre roll)

best olive oil

flat leaf parsley

 

Method

Pre-heat oven to 2000 Centigrade. Place the mushrooms cup side up on a flat baking tray and season the inside with a pinch of salt and little drizzle of olive oil.

In a non-stick frying pan or skillet quickly fry the discs of smoked scallop in a little oil until just coloured - this will deepen the sweet smokiness of the scallop and takes seconds to achieve. Divide the scallops between the cup mushrooms placing them inside the natural bowl of the mushroom.

Top the scallops with the crumbled goats cheese and season well with freshly ground black pepper. As soon as the mushroomes go in the oven pre-heat a grill to a good high heat. Roast in the oven for about 10 minutes then transfer to the preheated grill and cook under the heat until the cheese has browned. Serve immediately with the coarsely chopped parsley liberally strewn over the mushrooms.

 

 

 

 

 

 

 

 


Mushroom Risotto with Peat Smoked Scallop

Open Cap Mushroom with Chevre and Peat Smoked Scallop

Peat Smoked Scallop Blini

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