Scallops with confit potatoes and a ginger and thyme velouté recipe | delicious. Magazine

Ingredients

• 350g jar goose fat (from larger supermarkets)
• Few fresh thyme sprigs
• 1 fresh bay leaf
• 2 garlic cloves, unpeeled and roughly cut up
• 200g good waxy new potatoes
• 75g girolle/chanterelle mushrooms (or use baby chestnut), cleaned
• 25g butter
• 12 fresh prepared scallops (orange coral removed)
• ½ tsp Madras curry powder
• For the ginger and thyme velouté
• 15g unsalted butter
• 2 shallots, finely chopped
• 50g fresh root ginger, chopped
• 1 garlic clove, unpeeled and roughly cut up
• 150ml dry white wine
• 150ml fresh chicken stock, hot
• 142ml carton double cream