This makes an attractive looking starter and cooks in a few minutes if you prepare the elements ahead of time. The tangerine curd is somewhat optional in the sense that scallops with a beurre noisette will work as a stand alone dish. But I wanted to offset the sweetness of the scallops and nutty taste of the beurre noisette with some sharper bitter notes.
Note: A stick blender is probably required for the tangerine curd, as the mixture would, I think, be of insufficient quantity to place in a standard blender. I’m guessing this as I don’t own a blender or food processor. Possibly some blenders would be OK. You could alway triple the amount. The curd will keep well in the fridge for a week or so and could be used in other dishes.
Ingredients (serves 3 to 6 depending on portion size)
For the tangerine curd:
1 tangerine or clementine
2 tbsp water
1 tbsp amaretto liqueur
Sugar to taste (I didn't add any)
For the beurre noisette:
25g hazelnuts (shelled)
60g butter
For the scallops:
6 large scallops with roe in the half shell
To garnish:
Fresh lovage leaves (other fresh green herbs could be substituted)
Angel hair chilli (optional)
Method
For the tangerine curd:
For the beurre noisette:
For the scallops:
Note: A stick blender is probably required for the tangerine curd, as the mixture would, I think, be of insufficient quantity to place in a standard blender. I’m guessing this as I don’t own a blender or food processor. Possibly some blenders would be OK. You could alway triple the amount. The curd will keep well in the fridge for a week or so and could be used in other dishes.
Ingredients (serves 3 to 6 depending on portion size)
For the tangerine curd:
1 tangerine or clementine
2 tbsp water
1 tbsp amaretto liqueur
Sugar to taste (I didn't add any)
For the beurre noisette:
25g hazelnuts (shelled)
60g butter
For the scallops:
6 large scallops with roe in the half shell
To garnish:
Fresh lovage leaves (other fresh green herbs could be substituted)
Angel hair chilli (optional)
Method
For the tangerine curd:
- Place the tangerine in a saucepan of boiling water so that it is submerged. Simmer for 30 to 40 minutes until the fruit and rind is soft (test by inserting a sharp knife). Drain and allow to cool slightly.
- Finely chop the fruit, including the rind. Remove any pips.
- Place the chopped fruit in a beaker with the water and amaretto and use a stick blender make a smooth purée.
- Add castor sugar to taste and blend again.
For the beurre noisette:
- Place the hazelnuts under a medium grill and cook for 4 to 5 minutes until the skin becomes dark brown. Remove skins from the hazelnuts by rubbing in a tea towel. Don’t worry if not all the skin is removed.
- Crush the hazelnuts, retaining some texture. I used a pestle and mortar.
- Place the butter in a light coloured pan and cook over a medium heat until if foams. Carry on cooking, stirring occasionally until the butter turns golden brown.
- Add the crushed nuts and stir through.
For the scallops:
- Place the scallops under a medium grill for 4 minutes. Spoon beurre noisette over each scallop (approximately 1 tsp per scallop) and grill for a further minute.
- Add a small amount of tangerine curd to each scallop and garnish with lovage leaves.
In fact they have a little more taste than I thought: very mild but slightly smoky. But yes, its mainly for presentation.
