Thu, 5 May 2016
Chef Kevin Dundon was in the kitchen this morning to whip up a delicious dish of caramelised scallops with a fresh ginger and lime mornay sauce.
Caramelised Scallops with Ginger and Lime Mornay sauce
Serve 4
12 scallops, coral removed
2 tbsp oil
100g butter
1 lime juice
Coarse sea salt
Ginger and lime mornay sauce
200ml milk
30g butter
20g plain flour
50g grated cheddar
50ml fresh double cream
salt and pepper
1 lime zest and juice
½ cm fresh ginger, finely chopped
To serve
200g potatoes, mashed and buttered
1 punnet micro-greens
1 lime zest
First prepare the Mornay sauce, melt the butter over a low heat in a heavy based saucepan. Sprinkle the flour into the butter and stir with a whisk. Cook gently for 30 seconds.
Slowly pour the milk onto the roux, and increase the heat to medium. Whisk continuously until it comes to the boil and add the seasoning.
Cook for a further 4 -5 minutes then remove from the heat and stir in the grated cheese, lime zest and juice, fresh chopped ginger and the fresh cream until a creamy consistency is achieved.
Season if required.
Place in a siphon and keep warm.
Season the scallops with a little salt and cracked black pepper and drizzle with oil.
In a very hot pan, sear quickly 1 minute on each side eat and as the scallops are reaching completion add the butter and allow this to caramelise the scallops.
Remove from the heat and add a squeeze of lime juice.
On a serving plate, pipe a few hazelnut sizes of mashed potatoes, place a scallop in the centre of the plate then add some Mornay.
Sprinkle with some micro-green and lime zest.
Serve immediately
Watch the video here:
