Читать книгу Tony & Giorgio - Tony Allan, Giorgio Locatelli - Страница 30

As far as I’m concerned, scallops are the king of shellfish. This is a killer recipe that combines the lovely sea-fresh sweetness of scallops with the campfire smokiness of bacon, the tang of a gribiche-style vinaigrette, and the comforting texture of bubble ‘n’ squeak. Tony

Serves 4

12 large hand-dived scallops

12 thinly cut dry-cured smoked bacon rashers

sea salt and freshly ground black pepper

For the bubble and squeak:

500g/1lb 2 oz leftover roast potatoes

250g/9 oz any leftover cooked greens, e. g. cabbage, Brussels sprouts, spring greens

a little semolina or flour, for dusting

2 tablespoons vegetable oil

For the red wine vinaigrette:

8 tablespoons good-quality vegetable oil

3 tablespoons red wine vinegar

1 small hard-boiled egg, shelled and chopped

2 tablespoons capers, rinsed, drained and roughly chopped

2 cocktail gherkins, finely chopped

1 tablespoon chopped mixed tarragon, parsley and chervil

1 tablespoon extra virgin olive oil

Pat the scallops dry with kitchen paper, then remove the corals and set aside. For the bubble and squeak, finely chop the scallop corals and put them in a bowl with the roast potatoes and greens. Mash with a fork until the mixture begins to hold together and then season well to taste. Divide the mixture into four and shape into cakes. Dust lightly with semolina or flour and chill for about 10 minutes.

Meanwhile, make the vinaigrette. Whisk the vegetable oil and red wine vinegar together. Stir in the rest of the ingredients and season with salt and pepper. Set aside until ready to use.

Wrap a bacon rasher around the edge of each scallop and secure with a cocktail stick, then set aside.

Heat a frying pan, add the vegetable oil and fry the bubble and squeak cakes for about 5 minutes on each side, until golden and crisp. Keep warm until ready to serve.

Heat a ridged griddle pan until hot, put the bacon-wrapped scallops in it and cookuntil the bacon is golden all over, rolling the scallops over with tongs to colour it evenly. Then lay the scallops flat and cook for 1 minute on each side.

Put the bubble and squeak on 4 serving plates and arrange the scallops on top. Drizzle the vinaigrette around and serve.