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Seared Scallops with Sweetcorn Puree and Spiced Crab Cakes
Rare Recipe from Gareth Denyer, The Great House
Head Chef Gareth Denyer has already collected two AA Rosettes for his cooking, and is striving to achieve a third. Being close to Porthcawl and the sea fish is a strong feature on the menu at the Great House - with a special 'catch of the day' a permanent feature.
Seared Scallops with Sweetcorn Puree and Spiced Crab Cakes (serves 4)
INGREDIENTS - SCALLOPS
- 12 king scallops - out of the shell and with the roe removed
- Salt
- Mild curry powder
INGREDIENTS - PUREE
- 250g tinned sweetcorn
- 1 white onion
- 50ml veg stock
- 50g butter
INGREDIENTS - CRAB CAKES
- 1 banana shallot - finely diced
- 1 red chilli - seeds removed finely diced
- 500g mixed crab meat
- Pinch of cinnamon
- Pinch of nutmeg
- Pinch of ginger
- 1 clove crushed garlic
- 1 egg - beaten
- 100g flour
- 100g breadcrumbs
METHOD - SCALLOPS
- You will need 12 king scallops, out of the shell and with the roe removed.
- Prior to searing in a hot pan with vegetable oil, place the scallops in between two clean tea towels to remove excess moisture.
- Season the scallops with a mixture of salt and mild curry powder.
METHOD - PUREE
- Dice the white onion and cook gently until soft but uncolored with the butter.
- Add the sweetcorn and stock and cook for 4-5 minutes.
- Place in a blender and puree until smooth.
METHOD - CRAB CAKES
- Place the flour, egg and breadcrumbs into three separate containers, these will be used later to coat the cakes.
- Place the remaining ingredients in a large bowl and mix well. Season with salt and pepper.
- Put the mixture into a clean tea towel and squeeze to remove excess liquid.
- Shape the crab mixture into similar sizes as the scallops and coat with the flour, egg and breadcrumbs.
TO SERVE
- For each portion deep fry three crab cakes, heat one tablespoon of puree and sear three scallops.
- Place the puree in the centre of a large round plate and arrange the scallops and cakes around it.