Serves 4 as a generous starter
Ready in about 1 hour
- 350g jar goose fat (from larger supermarkets)
- Few fresh thyme sprigs
- 1 fresh bay leaf
- 2 garlic cloves, unpeeled and roughly cut up
- 200g good waxy new potatoes
- 75g girolle/chanterelle mushrooms (or use baby chestnut), cleaned
- 25g butter
- 12 fresh prepared scallops (orange coral removed)
- 1/2 tsp Madras curry powder
For the ginger and thyme velouté
How to make scallops with confit potatoes
1. Melt the goose fat in a small saucepan over a medium heat. Add the herbs, garlic and potatoes, season, and bring to a gentle simmer. Reduce the heat to low and cook for 15-18 minutes, until just tender. Cool, then lift the potatoes from the fat and peel with a small, sharp knife. Set aside.
2. Meanwhile, melt the butter in a clean saucepan. Add the shallot and a little salt and cook quickly over a high heat for a few minutes to just soften. Add the bay leaf, ginger, garlic, wine and thyme, and reduce by two-thirds. Add the stock and reduce by half. Add the cream and reduce by half. Strain into a clean pan and keep hot over a very low heat.
3. Using a knife, scrape off the outer layer of each mushroom stalk. Put the butter in a small frying pan over a high heat. Add the mushrooms and sauté for a few minutes. Take the pan off the heat and remove the mushrooms with a slotted spoon.
4. Add the scallops – in batches – and cook for 30 seconds. Flip with a palette knife and cook for a further 30 seconds. Set aside on kitchen paper somewhere warm. Repeat with the remaining scallops. Whizz up the velouté using a stick blender, until slightly frothy. Cut the potatoes into medium-thick slices. Put 6 slices in a circle, spaced apart, on each deep serving plate. Rest 1 slice of scallop against each potato slice, then dot with mushrooms. Spoon over the velouté to serve.
- Buy ratte potatoes if you can find them. Cook the potatoes very slowly. You can re-use the fat – cool until solid, then chill.
- A velouté is a creamy light-coloured sauce, so don’t colour the shallot when frying. Reduce the wine well to remove the alcohol and concentrate the lovely grape flavour.
- Cut each scallop in half through the middle, then sprinkle with the curry powder. Reheat the butter in the mushroom pan over a high heat.
- Scallops must be cooked briefly. Lay them out in a circle in the pan, so you know which ones will be ready first.
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