Potted shrimps, seared scallop salad, lemon and ginger dressing by Andrew Thompson
INGREDIENTS
(serves ten)
100g melted butter
1kg Morecambe Bay shrimps, blanched and peeled
50g diced shallots
25g blanched lemon zest
25g diced ginger
Salt and freshly ground pepper
50g clarified butter
10 scallops
Salt and pepper
For the lemon and ginger dressing 30ml lemon juice
100ml olive oil
1tbs diced ginger
2 finely chopped shallots
2tbs chives
Salt and pepper
To garnish Dressed salad leaves
METHOD
Melt the butter and mix with shrimps, shallots, lemon zest, ginger and seasoning. Cool. Wrap in cylinder with clingfilm and leave to set overnight.
Heat clarified butter in a pan. Halve the scallops and sear for 20 seconds each side. Season.
To prepare the dressing, mix together the lemon juice, olive oil, diced ginger, shallots, chives and salt and pepper to taste.
To serve, put a cylinder of potted shrimps in the centre of a plate, brush lemon dressing over scallops, and garnish.
Andrew Thompson
