Originally an idea that was floated when we first turned our thoughts towards Christmas..., the reactions of the team, when Chef Brett allowed us to taste the prototype, told us that we had another potential zinger on our hands here. By creating a hybrid of his wonderful Thermidor Sauce and creamy Cornish Butter and combining them with plump dive-caught scallops, he has certainly, in our opinion, struck a festive note or two. "Why don't we let our customers have an early taste ?" wondered Paul, out loud... and 'just like that' his wish was made real. Enjoy!
The scallops have been carefully harvested by divers during breaks in the weather, shucked cleaned and frozen in packs of 6 meats. This method ensures that there is no damage to the seabed and that there is no by-catch - a serious problem with commercial scallop dredging, which is generally regarded as one of the most destructive fishing methods of all. Diving for the scallops, although much more time-consuming and expensive, allows the fishermen to select only mature scallops leaving immature specimens to grow undisturbed.
Thermidor Butter Ingredients: Butter (MILK), Parmesan Cheese (MILK), Shallots, White Wine (SULPHITES), Dijon MUSTARD (Water, MUSTARD seeds, Spirit Vinegar, Salt, Citric Acid, SULPHITES), Lemon, Chives, Salt, Pepper, Parsley.
You will receive:
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6 x Hand-dived Scallop meats (Frozen)
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6 x Scallop Shells
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90g pack of Thermidor Butter
To Prepare
- Defrost the Scallops.
- Preheat your grill, or oven if you prefer to 210C.
- Lightly oil and season each of the Scallops, preheat a non-stick frying pan over a medium-high heat, add your Scallops and fry for 30 second until golden brown, then flip over and fry for a further 30 seconds on the other side.
- Remove the Scallops from the pan and place them in the shells.
- Slice the Thermidor Butter into 4 and place a slice of butter on top of each Scallop.
- Place the shells onto a baking try and then place under the grill or into the oven. If using a grill, they will need 2 minutes until the butter has melted and started to bubble around the side. If using an oven, they will need at least 5 minutes.
- Serve with a nice green salad and some crusty bread.
Hand-Dived Scallops with Thermidor Butter
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