Scallops with Pickled Carrots and Shellfish Sauce Recipe - Great British Chefs

Name: Scallops with Pickled Carrots and Shellfish Sauce Recipe - Great British Chefs
Ingredients: 100g of rice wine vinegar; 50g of water; 2.5g of salt; 60g of mint, stalks only; 2 large carrots, 1 orange and 1 purple; 50g of baby spinach; 25g of nasturtium leaves, ideally large leaves, plus a few extra small leaves to garnish; 150g of grapeseed oil; 500g of langoustine shells, or lobster shells; 90ml of vegetable oil; 125g of unsalted butter, chilled and cubed; 2 shallots, sliced; 75g of carrots, sliced; 100g of fennel, sliced; 2 tbsp of tomatoes, chopped; 1 garlic clove, sliced; 100g of lemongrass; 5g of green cardamom pods; 5g of star anise; 150ml of white wine; 60ml of brandy; 750ml of chicken stock; 1l carrot juice, reduced to 500ml; 250g of double cream; Maldon salt; 4 large hand dived scallops; 50ml of grapeseed oil; 50g of unsalted butter

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Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.

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Ingredients

100g of rice wine vinegar
50g of water
2.5g of salt
60g of mint, stalks only
2 large carrots, 1 orange and 1 purple
50g of baby spinach
25g of nasturtium leaves, ideally large leaves, plus a few extra small leaves to garnish
150g of grapeseed oil
500g of langoustine shells, or lobster shells
90ml of vegetable oil
125g of unsalted butter, chilled and cubed
2 shallots, sliced
75g of carrots, sliced
100g of fennel, sliced
2 tbsp of tomatoes, chopped
1 garlic clove, sliced
100g of lemongrass
5g of green cardamom pods
5g of star anise
150ml of white wine
60ml of brandy
750ml of chicken stock
1l carrot juice, reduced to 500ml
250g of double cream
Maldon salt
4 large hand dived scallops
50ml of grapeseed oil
50g of unsalted butter