Scallop with Sheep’s Cheese, Tomato and Brown Butter Recipe - Great British Chefs
The classic combination of cheese and tomato gets applied to the crown jewel of Scottish seafood – the scallop – in Joe Otway’s beautiful recipe.
Ingredients
- 1 large tomato, ideally Great White variety
- 4 hand-dived scallops, shucked, cleaned and left to air-dry in the fridge (reserve the shells)
- 1 shallot, finely chopped
- 50ml of brown butter
- finely chopped chives, to garnish
- marigold leaves, to garnish
- 100g of sheep's-milk cheese, (rinds and trim are fine)
- 200ml of whey
- 100ml of water
- 15g yellow pea flour
- 20g Spenwood cheese, or other hard sheep's milk cheese
- 5g of salt
- 1 pinch of coarsely ground black pepper
- 10g of coriander seeds
- 50g of white wine vinegar
- 25g of water
- 25g of caster sugar
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