2020 KEEN YOUNG COOK FINALIST: SUZANNE ANDEREGG

Seared scallops with gin and horseradish cream

"I chose my dinner party recipes because I would be proud to serve them to my family and friends. My recipes make the most of fresh, seasonal ingredients as they are cooked relatively simply. The result is a delicious feast of flavours and textures that complement each other and look and taste amazing. "

Ingredients

  • For the Winter greens with roasted beetroot:

  • 2 beetroot (1 of each purple and yellow, if available) 

  • 1 tbsp olive oil

  • 2 shallots, finely sliced

  • 1 garlic clove, crushed

  • 100g Swiss chard, shredded

  • 100g cavlo nero, shredded

  •  

  • For the Parsnip mash:

  • 200g parsnips, chopped

  • 200ml full-fat milk

  • Small knob of butter

  • 3 cloves garlic, unpeeled

  • Olive oil to drizzle

  • Sea salt and freshly ground black pepper to season

  •  

  • For the Winter greens dressing:

  • 1 tbsp wholegrain mustard

  • ½ tbsp runny honey

  • 4 tbsp extra virgin olive oil

  • 1½ tbsp cider vinegar

  • 1-2 tbsp water

  •  

  • For the Horseradish cream:

  • 40ml whipping cream

  • 40ml crème fraiche

  • 5g horseradish root, finely grated or 1 tsp Colman’s horseradish sauce

  • Sea salt and freshly ground black pepper to season

  •  

  • For the Seared scallops:

  • 6 large fresh scallops, shucked and roe removed

  • ½ tbsp olive oil

  • Sea salt and freshly ground black pepper to season

  • ½ lemon

  • Knob of butter

  • 25ml gin

Method

1. Heat an oven to 180°C and line a shallow baking tray. Wash and slice the beetroot into eighths. Place on the tray with the 2 garlic cloves needed for the mash. Add a drizzle of olive oil, toss everything together and cook for 30-35 minutes, until the beetroot is tender and golden.

 

2. Combine all the ingredients for the Winter greens dressing in a small bowl and whisk together until blended. Put aside.

 

3. Make the horseradish cream by whipping the cream to soft peaks. Stir in the creme fraiche and grated horseradish (or sauce). Season with salt and pepper and refrigerate until serving.

 

4. Make the parsnip mash by cooking the parsnips in a small saucepan with the milk. Bring to the boil, reduce heat and simmer for 10-15 mins until the parsnips are tender. Puree the mixture in the food processor, then add the roasted garlic and butter.

 

5. Prepare the Winter greens by heating the olive oil in a large frying pan. Add the onion and stir on low heat until it is softening. Add the crushed garlic and stir for 30sec before adding the Swiss chard and cavlo nero. Add the lemon zest and stir fry until just done. Remove from the heat and add the roasted beetroot. Carefully fold together with the dressing.

 

6. Dry the scallops with a piece of kitchen roll and allow them to come to room temperature. Heat a large non-stick frying-pan until it is very hot. Add the olive oil to the pan and place the scallops apart from each other. Cook for a minute on each side, until the scallops are golden and just cooked through. They may need a further 30 seconds if they are really big. Put the scallops aside.

 

7. Squeeze the juice from the ½ lemon in the scallop pan and add the gin and the knob of butter. Let bubble and reduce slightly.

 

8. Place the mash on a serving plate alongside some of the Winter greens. Place the scallops on top of the mash. Pour the scallop juice over top the scallops and serve alongside a quenelle of horseradish cream.

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