Wednesday, 15 May 2013
SCALLOPS WITH MORCILLA, BACON, BROAD BEANS AND PEAS
This is a delicious starter, quite light but full of good flavours - the saltiness of the bacon and earthiness of the beans and peas complement the sweetness of the scallops.
I love scallops, both the big fat King scallops and the sweet little Queenies. I find them to be a very useful thing to keep in the freezer for impromptu starters - yes, I know I should buy everything fresh from my local fishmonger (the excellent Sopers on Nunhead Lane) but I'm busy with lots of stuff and good quality frozen scallops are ok by me.
This isn't an original recipe, we have all seen variations on the theme of black pudding, scallops, broad beans, peas, but it is very easy to prepare - no purees or emulsions here, just lovely ingredients cooked quickly.
Again, I apologise that I can't give much idea about quantities because lately when I have been cooking I have been doing so out of pleasure and to feed people. Per person I would allow 2 large or 3 small King scallops, a handful of frozen broad beans and peas, 3 inches of morcilla sausage and a small handful of smoked lardons.
So, how to do it....
Pour boiling water over the broad beans, leave for a couple of minutes, then remove the outer skin of each bean. Cook the beans and peas for 2-3 minutes in boiling water until just done. Set aside.
Put a splash of oilve oil in a small frying pan, allow to heat up and add the lardons. Once they are looking browned and crispy add the morcilla and brown. Add the peas and beans and a splash of balsamic vinegar to create a dressing - taste and check for seasoning then keep warm.
Heat up a frying pan, add some olive oil and get smoking hot. Put in the scallops, and cook for a minute or so each side (depending on size) until just cooked. These are best served in small shallow dishes with the morcilla and bacon dressing on the side.