Scallops in a Scottish Thai Broth

IN

Kate had previously discussed the possibility of making a Thai broth using solely Scottish ingredients with fellow forager Mark Williams of Galloway Wild Foods.  After a hard day’s foraging she kindly invited us to use her house and kitchen with its amazing views out across Loch Gruinart. That evening seemed the perfect opportunity as with Mark’s guidance we had gathered all the necessary foraged flavourings.

The results were very successful. We were all amazed that with what we had foraged from the shores and the woodlands of Islay we were able to achieve such an exotically flavoured dish. The star of this show was definitely the rich coconut milk cap mushrooms (Lactarius glyciosmus).

Ingredients – Serves 4:-

  • 8 medium hand dived scallops (cleaned with roes saved for broth)
  • 75mls local extra virgin rapeseed oil
  • 100mls homemade foraged vermouth or regular is fine
  • 400mls mineral water
  • Tsp local honey
  • 10 grams of finely chopped coriander grass( buds saved for finishing)
  • 2 large tblsp of fermented wild garlic (or one chopped regular clove)
  • 200g Coconut milk caps
  • 25 mls crab apple verjus (could substitute lime)
  • Hebridean Salt and freshly ground pepper.

I had previously discussed the possibility of making a Thai broth using solely Scottish ingredients with fellow forager Mark Williams

Method:-

  1. Sweat the roes in 25 mls of the the oil till lightly cooked with a good pinch of salt.
  2. Add the vermouth and reduce till it’s a syrup.
  3. Add the water, garlic, chopped coriander grass,some ground pepper and honey and simmer for 20 minutes.
  4. Pass through a sieve into a fresh pan and bring back to a simmer. While this is coming up put a heavy based frying pan on a medium to high heat and pat dry your scallops on kitchen paper.
  5. When the broth is ready, taste for seasoning and add the mushrooms to it for only 3 minutes. While they cook get a clean plate ready to put the scallops on.
  6. Add the oil to the pan. When it starts to smoke, season the scallops liberally and sear in the pan on one side till golden (don’t be tempted to shake the pan as the scallops shouldn’t be moved).
  7. Individually turn each scallop letting it touch the pan only briefly before spooning it onto the clean plate.
  8. Serve 2 scallops per person into bowls and spoon over the “Thai ” flavoured broth with the mushrooms and finish with the coriander grass buds.

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