ButterFishIssue #17Seafood

Scallops with Chorizo Cooked in the Shell with Orange & Seaweed Butter

By August 11, 2021 No Comments

Ingredients for the scallops

2 king scallops, roe removed, washed and cleaned
2 scallop shells (ask your fishmonger) halved and cleaned
2 tbsp sea buckthorn juice (foraged in the autumn, frozen and blitzed in a blender or available from health food stores)
2 thick slices of chorizo, diced

Ingredients for the orange and seaweed butter

Rind of 1 orange, blanched 3 times in boiling water and finely sliced 100g butter, softened.
1-2 tsp dried, ground kelp, or foraged, dried and sliced finely

Method for the scallops

This requires marinating time so start 1 day ahead or in the morning.

Season the scallops lightly with sea salt, place in a small tupperware box and pour over sea buck- thorn juice.Refrigerate if marinating overnight

Method for the flavoured butter

Make this 1 day in advance.
Soften the butter overnight or for 10 seconds in a microwave at 750W

Mix in the orange peel and dried kelp.

Roll the butter into a cylinder in a sheet of tin- foil or greaseproof paper and refrigerate.

Kieren Creevy

Kieren Creevy

Kieran Creevy is an expedition, performance and private chef, mountain instructor and adventure travel writer with more than twenty years experience cooking and leading on mountains around the world. He has created 6 course tasting menus with wine pairings from mountain basecamps, cooked pumpkin gnocchi with wild boar ragû for an Alpine bivi dinner and served a birch smoked venison loin with barley, mushroom and goats curd risotto in a Scottish wilderness cabin.

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