Seared Skye Scallops on a Spiced Salmon and Crab Blini with a Fricasse of Langoustine and Asparagus

Ingredients (Serves 4):

• 16 Skye king scallops
• splash of olive oil
• 1/2 oz butter
• 1/2 teaspoon baking powder
• 4oz polenta
• 2oz plain flour
• 2 egg yolks (approx)
• squeeze of lime juice
• 4oz white crab meat
• 4oz salmon (diced and cooked)
• 1/2 teaspoon ginger, finely chopped
• 2 tablespoons Coriander, finely chopped
• 2 tablespoons Mint, finely chopped
• 2 tablespoons Basil, finely chopped
• 1 spring onion
• 1 small chilli (finely chopped)
• 2 egg whites
• salt and pepper

Method:
Season the scallops, heat the oil in a pan and when hot, add the butter. Sear the scallops for about 30 seconds on each side over a high heat.

Combine the polenta, baking powder and flour in a food processor. Add the egg yolks, lime juice and milk, then mix well to make a smooth batter. Add the remaining ingredients except the whites and rest for one hour.

Just before cooking, whisk the egg whites to soft peaks, fold into the mixture and check for seasoning. When done heat some butter (1/2 oz) in a pan and fry 2/3 tablespoon of the mix on one side until the mixture starts to bubble, then turn and cook for approximately 1 minute.

• 1 packet of langoustine tails
• 20 sticks of asparagus (peeled & trimmed, cut into approx 6 pieces each)
• 1/2 banana shallot finely chopped
• 50ml vermouth
• 50ml white wine
• 500ml fish stock
• 250ml double cream
• 100g butter
• 2 tablespoons chopped dill
• seasoning

Blanch and then refresh the asparagus, sweat the shallots until soft and then add the white wine, vermouth and fish stock. Reduce by half, then add the double cream.

Bring to the boil then whisk in the butter. Season, then saute the langoustine tails and the asparagus in a hot pan before adding the sauce and then just bring to the boil.

Place the blini in the centre of the bowl, put the scallops on top and then put the fricasse around the bowl. Garnish with some chopped fresh chervil or parsley.

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