Chef – February 2018

sCaLLop with a white Bean and RazoR

CLaM stew, puMpkin puRee FLavouRed with

sMoked BaCon CReaM, BasiL oiL and piCkLed

CRown pRinCe puMpkin

by Ross Lewis

puMpKin puree

● 400g Muscat pumpkin peeled, seeded
and diced
● 125g Beurre Noisette

Method
Heat a medium sized pan and add the butter.
Bring to beurre noisette stage and add the
pumpkin. Cover with a tightly fitting lid and
cook over a low heat, stirring occasionally
until the pumpkin is completely soft. Puree the
pumpkin in a blender with all of the liquid from
the pan and pass through a chinois. Season if
necessary and chill until required – this can be
made a day or two ahead if necessary.

bAcon creAM

● 125ml Cream
● 75ml smoked bacon

Roughly chop the bacon, put in a bowl with
the cream and refrigerate overnight. When
ready to use, pass the infused cream through
a chinois into a clean bowl and whisk to soft
peaks

leMon butter sAuce

● 1 banana shallot, sliced
● 225gcidervinegar
● 125glemonjuice
● 2 sticks of lemongrass
● 300mls clam stock (-see recipe index)
● 150g unsalted butter, diced
● 10g lemon puree (-see recipe index)
● 1tsp Pernod
● 1tsp light soy sauce
● ½ tsp. sugar

Method

Crush the lemongrass stalks with the handle

of a knife and chop roughly. Place in a small

pan with the vinegar, lemon juice and shallot,

and reduce until the liquid becomes a syrup.

Add the clam stock and boil until the liquid is

reduced by half. Pass off the liquid and put

50ml into a clean pan. Bring to the boil, and

add the lemon puree, then gradually whisk in

the butter.Finish with the Pernod, soy sauce

and sugar. Keep in a warm place until needed.

rAzor clAM steW

● 200 ml clam stock

● 160g white beans cassoulet

● 150g piece of pumpkin, peeled and cut into

uniform 1cm dice

● 1 Spring onion, green part only, washed

and very finely sliced

● 50g Pickled Courgettes, drained and cut

into 1cm dice, similar size to the pumpkin.

● 35ml Olive oil

● A little thickener

● Yuzu salt

Method

Heat a sauté pan and add 15g of the olive oil.

Gently sauté the pumpkin cubes, without

colouring, until just cooked and then drain in a

colander. Weigh out 100g of the pumpkin dice.

When ready to serve the dish, warm the

pumpkin puree in a small pan with two

generous tablespoons of the smoked bacon

cream. Whisk to combine.

Bring the clam stock to a simmer and whisk

in the thickener, a little at a time, until slightly

thickened. Continue to heat and add the rest

of the olive oil, simmering until emulsified.

Season with a little yuzu salt to taste.Add the

beans to the stock and heat for half a minute,

then add the pumpkin dice, spring onion

and pickled courgette. Heat through for 30

seconds.

picKled puMpKin

● 8 pieces of crown prince pumpkin

● 6g salt, plus a little extra for the pumpkin

slices

● 250 ml hondashi stock

● 30 ml mirin

● 30ml sake

● 30ml soy

● 5g rice vinegar

Method

Salt and rinse the pumpkin , then wring out in

a clean tea towel to get rid of as much water

as possible.

To make the pickle, bring the stock, mirin, sake,

vinegar and soy to the boil together with the

6g of salt. Cool, and pour this mixture over the

pumpkin slices.

AsseMbly

● 8 large scallops, approx. 60g each

● 5ml Basil Oil - put into a small squeezy

bottle

● 8 pieces of pickled crown prince pumpkin

(see pickled vegetable salad recipe) –see

recipe appendix?

● alternatively, use butternut squash

Method

Take the scallops out of the fridge and allow to

come to room temperature.

Heat a sauté pan until hot, season the scallops

and panfry in the vegetable oil until golden

brown and just cooked through.

Divide the bean and pumpkin mix between

8 warm bowls and top each with about

1teaspoon of pumpkin puree. Dot a line of

basil puree around the outside edge of the

beans, and place a scallop in the centre of

each plate. Spoon over a little lemon butter

sauce and finish with a piece of pickled

pumpkin.