SEARED SCALLOPS WITH CHINA TOWN DUCK
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