Share by Theo A. Michaels

Author:Theo A. Michaels
Language: eng
Format: epub
Publisher: Ryland Peters & Small
Published: 2020-01-31T16:00:00+00:00

BaKeD ScAlLoPs In ChIpOtLe BuTtEr

Nature provided these perfectly formed bites in their own serving plates so grazers can grab one, scoff it down and move on! I’m a big fan of the scallop and this simple recipe ensures that they stay the star of the show, with the chipotle butter playing a winning supporting role.

MAKES 6

6 fresh scallops in the half shell, including the roe

40 g/3 tablespoons butter, softened

1 garlic clove, crushed

½ teaspoon chipotle chilli/chile flakes

½ teaspoon salt

½ tablespoon freshly chopped coriander/cilantro

bread, to serve (optional)

1 lemon, cut into 6 wedges, to serve

Preheat the oven to 230°C (450°F) Gas 8.

Prepare the scallops by removing the tough little hinge that attaches the scallop to the shell and any membrane surrounding the scallop. Rinse the scallops under running water, pat them dry with paper towels and set aside until needed. Rinse and dry the shells.

To make the chipotle butter, put the softened butter, crushed garlic, chipotle flakes, salt and coriander/cilantro into a small bowl. Whip together with a spoon until well combined.

Dab a small amount of chipotle butter in the base of each shell, place the scallops and roe on top and then put another dot of butter on top of each one. Don’t be afraid to use all the chipotle butter!

Transfer the shells to a baking sheet and cook in the preheated oven for 4–5 minutes. Remove from the oven and serve with bread for dipping in the melted butter (if you fancy it) and lemon wedges for squeezing.

Note: You can also cook these on the barbecue/outdoor grill by placing the shells straight onto the grill and just turning the scallops over in their shells after a few minutes of cooking.

BaKeD LaNgOuStInEs WiTh BlAcK GaRlIc BuTtEr

Langoustines are delicious. They only take about 6 minutes to cook and reward you with sweet and succulent meat that is perfect with a chilled glass of dry white wine. I serve mine with a black garlic butter and, when in season, a handful of finely chopped wild garlic/ramps.

SERVES 6

12 whole, fresh langoustines (or large shell-on prawns/shrimp)

3 black garlic cloves, peeled

120 g/1 stick butter, softened

3 tablespoons finely chopped wild garlic leaves/ramps (or flat-leaf parsley), plus extra to garnish

a squeeze of fresh lemon juice

salt, to taste

olive oil, for drizzling

½ tablespoon finely chopped fresh red chilli/chile, to garnish

some good bread, to serve

Preheat the oven to 200°C (400°F) Gas 6.

To prepare the langoustines, turn them on their back and, using a sharp, heavy knife, halve them lengthways (you’ll see a natural line in between the legs). Remove the waist tract if you can and, with a teaspoon, scoop out the brown meat from the head. Keep them in the fridge until ready to use.

Mash the black garlic using a pestle and mortar with a generous pinch of salt until you have a paste – I quite like to leave a few lumps in mine. Put the softened butter in a small bowl and cream with a spoon. Add the black garlic paste and mix together to combine. Follow with the chopped wild garlic leaves/ramps.

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