Seared king scallops, sautéed artichokes, crispy artichoke skins, apple vinaigrette and roast almonds
SEARED KING SCALLOPS, SAUTÉED ARTICHOKES, CRISPY ARTICHOKE SKINS, APPLE VINAIGRETTE & ROAST ALMONDS
Head chef Dan Freear knows his kitchen inside and out at Strattons. He began working with the boutique family-run hotel when he was just 15, working front of house. Since that young start he has swapped his allegiance and moved to work in the kitchen, and was promoted from sous chef to head chef a little over 12 months ago. His sole focus is the hotel’s kitchen; along with his brigade they continually create exciting new dishes from the freshest local ingredients. Here Dan shares his recipe for a tasty autumnal scallop starter.
For the apple vinaigrette
1 shallot (peeled and finely diced)
1 tsp of sugar
100ml of apple vinegar 1 Granny Smith apple (peeled and finely diced)
1 small handful of chives (finely sliced)
For the sautéed artichokes
500g of whole Jerusalem artichokes
1 tbsp of rape seed oil 1 knob of butter
For the roast almonds
75g of whole blanched almonds
For the scallops
8 hand-dived king scallops (roe removed)
1 large knob of butter
Turn the oven on to 180°C. Start by making the vinaigrette. Put the shallots in a saucepan with the sugar and vinegar. Bring to the boil until the sugar has dissolved. Remove from the heat and set aside to cool to room temperature. Once the vinegar mix is cool, add the apple, chives and the olive oil. Check for seasoning and store in the fridge.
Wash the artichokes thoroughly under a cold tap to remove any earth on their skins. Pat dry with kitchen roll, then place into a steamer. Cook until tender (when a cocktail stick goes through the whole artichoke with ease) this will take between 20 and 25 minutes. Leave to cool.
While the artichokes are cooling, roast the whole blanched almonds in the oven at 180˚C for eight minutes until a light golden colour. Blitz in a food processor. Slice the artichokes into quarters. Using a teaspoon remove the flesh and set the left-over skins aside. Place a frying pan on a high heat with the rapeseed oil and bring to near smoking point, then add the artichoke flesh. Instantly turn the pan down to medium and leave for 2 minutes. Do not shake the pan. After a couple of minutes, a crust will have formed on the outside of the artichokes, now flip them over. Season heavily with salt and pepper and add the butter. Place in the 180˚C oven for 15 minutes until a crispy crust has developed on the outside of the artichoke, while still maintaining a soft centre.
Cook the artichoke skins in a deep fat fryer set at 170˚C for approximately two minutes until crispy and drain on kitchen roll. Season with sea salt. Place a heavy cast iron frying pan onto a medium heat and add a drizzle of rapeseed oil. When hot add the scallops and cook for 2 to 2 ½ minutes then flip over and add a large knob of butter. Cook for a further minute, using a spoon to constantly coat the scallops with the butter. When done remove from the pan and place on a chopping board, sprinkle with sea salt and leave to rest for 1 to 1½ minutes.
To serve, bring all the elements together and arrange on hot plates. Add the scallops at the last minute, serve and enjoy. Get the Taste Strattons
Ash Close Swaffham
01760 723845 www.strattonshotel.com