Neil Forbes gives us this delicious recipe using Guy Grieve's wonderful hand-dived Isle of Mull scallops

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Guy Grieve is one of the stars in the food world; an adventurer, a businessman and a scallop diver. Guy and his wife Juliette run the Ethical Shellfish Company. We serve their beautiful shellfish from the crystal clear waters off the west coast of Scotland at the restaurant. Guy will only dive for scallops that have reached a certain size, and when it’s safe to do so. Never, ever buy dredged scallops – they may be cheaper, but what dredging can do to the seabed is heart-breaking.

Ingredients

  • 100ml white wine
  • 100ml cider vinegar
  • 1 sprig of thyme
  • a few peppercorns
  • 1 bay leaf
  • 1 shallot, peeled and roughly sliced
  • 1 tbsp double cream
  • 125g cold, unsalted butter, diced into small cubes
  • good salt and pepper
  • 1 lemon for squeezing
  • 1 tbsp finely chopped chives
  • 12 tbsp cold-pressed rapeseed oil

Method

Allow 3 or 4 scallops per person and leave the coral on (the orange bit)

1 To make a reduction for the sauce, add the shallots, peppercorns, bay leaf, wine, vinegar and thyme to a small pot and bring to the boil. Reduce by two thirds then pass through a sieve into a clean pot. Bring to the boil again and reduce by half.

2 To make the sauce, add the cream to the reduction and gently bring to the boil. Then slowly add the cubes of butter, a few at a time, and start to emulsify the sauce by using a swirling technique with your spoon or whisk. Don’t let the mixture get too hot or too cold as it will split.

3 Season the sauce with salt and pepper, a squeeze of lemon juice then add the chopped chives. Set to one side in a warm place.

4 Place a frying pan on the hob taking it to a high temperature. Add a splash of cold-pressed rapeseed oil, and ensuring they are dry, add the scallops to the hot oil in the pan.

5 Cook the scallops on both sides for a minute or two until golden brown. Don’t over-cook them or they will become like rubber balls. Remove them from the pan and season with salt, pepper and a squeeze of lemon juice. Place onto warmed plates and drizzle over the chive butter sauce. Serve at once.

About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.

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About The Author

Neil Forbes

Neil is one of Scotland's most passionate chefs who describes cooking as an “emotional experience that uses all the senses”. Born into a family of chefs, it was his granny”s soup that first inspired a young Neil to get behind the stove, and inspires him still.