Franz Scheurer shares this beautiful scallop recipe. It is served on our new sun collection.
Scallops my Way By
Scallops (ask for dry scallops when you buy them, not pumped full of water)
Make a paste from equal quantities by volume of:
Hoi Sin sauce
Gochu jang (Korean chilli paste)
Black sesame paste (for 12 scallops you need a flat teaspoon of each)
Alder smoked salt
Baby red sorrel leaves for garnish
Mix the hoi sin, the chilli paste and the sesame paste in a small bowl and stir with a fork until smooth. Top each scallop with some of the paste mix. (easiest way is to put the mix into a freezer bag and cut a small hole into the bottom to squeeze the mixture out). Pre-heat the pan on high heat, then melt butter in pan until foaming, add scallops, topped side facing up. Sear for a minute, add a lid and cook for a further minute. Do not turn! Remove, plate, spoon some pan-juices over, garnish with baby sorrel leaves and serve with crusty sourdough.