BBC Food - Recipes - Scallop, samphire, pickled dulse and clam broth
If you’re lucky enough to get hold of samphire, dulse (a type of seaweed) and fresh top-notch seafood, this is a wonderful recipe to capture the flavours of the sea. Equipment and preparation:...
Ingredients
- 5g/⅛oz sugar
- 4g/⅛oz salt
- 35g/1¼oz white soy sauce
- 72g/2½oz Chardonnay vinegar
- 20g/¾oz dried dulse
- 200g/7oz carrots
- 175g/6oz button mushrooms
- 85g/3oz fennel
- 85g/3oz celery
- 40g/1½oz olive oil
- 250g/9oz leeks , white part only, sliced
- 175g/6oz onions , sliced
- 1 bay leaf
- 4 thyme sprigs
- 25g/1oz flatleaf parsley
- 250g/9oz palourde clams
- olive oil , for frying
- 6 scallops
- 5g/⅛oz chopped garlic
- 80g/2¾oz vegetable stock (from above)
- 20g/¾oz marsh samphire
- 10g/⅓oz rock samphire
- 5g/⅛oz chopped fresh coriander
- 30g/1oz spring onions , sliced finely and soaked in a bowl of water
- 15g/½oz pickling liquid from the dulse (from above)
- 20g/¾oz pickle d dulse, plus a couple pieces for garnish (from above)
- squeeze lemon
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