Scallop with Sheep’s Cheese, Tomato and Brown Butter Recipe

Name: Scallop with Sheep’s Cheese, Tomato and Brown Butter Recipe
Total time: 40 min
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

www.greatbritishchefs.com

The classic combination of cheese and tomato gets applied to the crown jewel of Scottish seafood – the scallop – in Joe Otway’s beautiful recipe.

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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