Scottishcollops Recipes

SCOTCH COLLOPS

Steps:

• Trim off any fat and beat the escalopes, then roll them in seasoned flour.
• Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
• Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.

PAN-FRIED SCOTTISH SCALLOPS ON A LEEK PUREE WITH CRISPY BACON AND KALE CHIPS

Steps:

• Split the leeks from top to bottom and rinse thoroughly to remove any earth and grit.
• Drain and chop finely.
• Melt 20g butter in a saute pan on a medium heat, add the leeks and saute gently until the leeks have softened but not coloured, about 10-15 minutes, leave to cool.
• When cool, puree in a liquidiser or food processor with a tablespoon of cream and a tablespoon of milk. The texture of the puree should be that of whipped cream, so add a little more liquid if it is too thick.
• Cut the thick ribs out of the kale and cut into small pieces.
• Rub the oil into the kale pieces
• Spread onto a baking sheet and bake at 200C for 10 minutes (check frequently to make sure they don't burn)
• When crisp remove to a plate covered in kitchen paper and they will crisp up further
• Grill or oven bake the bacon (while you are making the kale chips) until it is brittle and crisp about 5-8 minutes.
• When cool, crumble into small pieces
• Melt the remaining 10g butter in a frying pan on a medium to high heat.
• Cook the scallops for 3 minutes each side.
• Spread a dessert spoonful of the leek puree across each plate.
• Top each with three scallops
• Drizzle over the buttery juices from the pan.
• Sprinkle with crispy bacon and kale chips.
• Place a few kale chips up either side of the row of scallops.

SCOTTISH COLLOPS

Steps:

• Flatten each escalope between 2 sheets of greaseproof paper with a rolling pin or meat mallet.
• Melt 1 oz.
• of the butter in a large frying pan, add the escalopes and cook for 2 minutes on each side.
• Transfer to a serving plate and keep hot.
• Add the onion to the pan and cook for about 3 minutes, stirring frequently, until softened.
• Stir in the wine and boil until almost evaporated.
• Stir in the stock, mushroom ketchup and lemon juice.
• Bring to the boil and simmer until the liquid has been reduced by about 50%.
• Work the flour into the remaining butter, then gradually whisk into the stock to thicken slightly.
• Stir in the mace.
• Arrange the collops, overlapping each other, on the serving dish and spoon some sauce down the centre.
• Garnish with crisp rolls, mushrooms, lemon twists and parsley.
• Serve remaining sauce separately.