Scallops with confit potatoes and a ginger and thyme velouté recipe
Angela Harnett's dish of scallops with confit potatoes served with a velouté flavoured with ginger and thyme makes a luxurious dinner party main.
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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
- 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
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