Macclesfield Express - - LEISURE - AN­DREW NUT­TER


Serves 4 A GREAT way to serve up one of the great­est of seafoods.

Try to source out the hand dived ones if you can, as the scal­lop meat will be more sweet and suc­cu­lent. In­gre­di­ents: ●● 1 duck breast ●● 1 ta­ble­spoon honey ●● 1 ta­ble­spoon plum sauce ●● 1 ta­ble­spoon soy sauce ●● 1 tea­spoon hoisin sauce ●● 1 tea­spoon chopped gar­lic ●● 1 tea­spoon chopped ginger ●● 1 ta­ble­spoon olive oil ●● 4 chopped shal­lots ●● 1 ta­ble­spoon honey ●● 1 cu­cum­ber ●● 1 red onion finely shred­ded ●● Worces­ter­shire sauce to taste ●● Few splashes toasted sesame oil ●● Few splashes sherry vine­gar ●● 1 ta­ble­spoon olive oil ●● 12 large diver caught scal­lops ●● Squeeze le­mon juice Method: 1. Sea­son the duck breast and place in a dry pan – un­til sealed and the skin crispy. 2. Add the honey, plum, soy, hoisin, gar­lic and ginger and baste the duck with the mix­ture, re­move from the pan and leave to rest – re­serve the sauce. 3. Heat the olive oil – add the chopped shal­lots and sauté briefly with­out colour­ing, add the honey and cook un­til sticky. 4. Cut the cu­cum­ber into spaghetti strips and mix with the red onion, take the pan sauce and add the Worces­ter­shire sauce, sesame oil and vine­gar to taste. 5. Place clumps of the cu­cum­ber mix on in­di­vid­ual plates; add a small spoon­ful of the shal­lot mix on top. 6. When ready to serve – heat the olive oil, sea­son the scal­lops and sear in a hot pan. Place on top of the cu­cum­ber salad, slice the duck into 12 slices, ar­range one on top of each scal­lop, driz­zle with le­mon and then serve im­me­di­ately.

Nut­ters Res­tau­rant, Eden­field Road,

Rochdale. Tel: 01706 650167 @Nutsfood on Twit­ter

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