The Science of Spice

196 Spice Profiles

Kashmiri cooking is often characterized by the

contrast of warm roasted fennel seeds, astringent

ginger, and sweet saffron. This trio travels well

across global cooking styles, and is a great match

for mushrooms and seafood – both feature in this

indulgent dish of scallops in a vibrant take on

French butter sauce.

SPICED SCALLOPS

WITH SAFFRON

BEURRE BLANC

1

Grind the saffron strands to a powder using a pestle and mortar,

and leave to soak in 2 tablespoons of warm water for 1 hour.

2

For the spiced mushroom seasoning, heat the oven to 120°C

(250°F/Gas ½). Thinly slice the mushrooms and spread out in a

single layer on a baking tray lined with baking parchment. Bake for

2 hours, or until the mushrooms are crisp. Remove from the oven

and leave to cool.

3

Heat a small frying pan over a medium heat and toast the

fennel seeds for 1 minute, until fragrant. Grind the toasted

seeds to a powder.

4

Put the dried mushrooms in a small food processor and add the

fennel, ginger, and salt. Process until coarsely ground, and set

aside. The mix will keep for 2–3 weeks in a tightly lidded jar.

5

For the beurre blanc, pour the vinegar and wine into a small pan

and add the diced shallot and peppercorns. Bring to the boil, and

then simmer for 4–6 minutes, until it has reduced to 1–2 tablespoons

and looks syrupy.

6

Strain the liquid and discard the shallots. Whisk in the saffron

and its soaking water. Return the liquid to the rinsed-out pan

and cook for about 15 minutes over a low heat, whisking in the butter

gradually, one cube at a time. The sauce will emulsify and thicken so

that it just coats the back of a spoon. Season and sharpen the sauce

with a squeeze of lemon, and keep it warm.

7

Heat a dry frying pan over a medium heat. Brush both sides

of each scallop with olive oil and lightly coat with the spiced

mushroom mix. Cook the scallops for 1–2 minutes on each side,

depending on their size. Take care not to overcook – they are ready

when they are opaque but still tender.

8

Divide the beurre blanc between six shallow bowls and top each

with two scallops. Scatter with the chives and serve immediately.

Serves 6 as a starter

Prep time 30 mins, plus

1 hour soaking

Cooking time 2 hours 25

mins, plus cooling

For the mushroom and spice

seasoning

200g (7oz) chestnut mushrooms

2 tsp fennel seeds

1 tsp ground ginger

1 tsp salt

For the beurre blanc

small pinch of saffron strands

3 tbsp white wine vinegar

4 tbsp white wine

1 shallot, finely diced

175g (6oz) unsalted butter, cubed

6 black peppercorns

½ lemon

For the scallops

12 large scallops, roe removed

2 tbsp extra virgin olive oil

4 tbsp mushroom and spice mix

2 tbsp chives, snipped

SPICE

IDEAS

Make a more earthy,

South Indian-style

spice seasoning by

replacing the fennel

and ginger with curry

leaves and mustard

and cumin seeds.

Use a Mediterranean

spice palette and pair

fennel seeds with

cumin and hot paprika

• smoked if you prefer
  
  
  • instead of ginger.
  
  
  
  

For stronger pepper

notes, lightly crack

the whole peppercorns,

to release more flavour

oils, before adding to

the beurre blanc.

196-197_Recipe_Scallops.indd 196 04/06/2018 15:49