Coastal Foraging at night. What an incredible night. Scallops, Crab, Bass, Prawns, Conger eel and even a few camera shy cuttlefish. Then cooked into 3 wonderful dishes at Spargos kitchen. Below I have listed the recipes and included a link to a walk around Jim took of his allotment. Have a wonderful day and take care.
Scallops with bacon, white wine, basil and garden greens in a butter sauce
Sweat off diced onion, smoked bacon lardons and garlic. Add Basil and the juice of 1/2 a Lime. 2 oz of White wine and vegetable or fish stock. Reduce by 2/3rds. Whisk in 4oz of small cubes of chilled butter. Season and serve with steamed/blanched garden vegetables.
Scallops Santiago - Symbol of St James - Rich tomato sauce with parsley and herby potatoes
Using up a glut of ripe and softened tomatoes from the allotment harvest, sweat down diced onion, garlic and thyme. Add chopped tomatoes ( roughly 2-3x the amount of onions ) add a generous spoon of tomato puree and 1/2 pint of water. Allow to simmer and reduce for 45 mins+. Pass through a fine sieve disposing of the pulp. Season the sauce adding sugar and a dash of vinegar. Fresh Parsley added.
Indian style Scallops -
Sweat off diced onion, Garlic, Ginger, Green Chilli, Tumeric and Salt. Add Coconut Milk and reduce to desired consistency.
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