Ruthin Castle, Anglesey - Darren Shenton-Morris - Trio of diver-caught Anglesey pan-seared scallops
PUBLISHED: 10:18 20 January 2010 | UPDATED: 16:35 20 February 2013
Ruthin Castle's head chef Darren Shenton-Morris has come up with this mouth-watering; Trio of diver-caught Anglesey pan-seared scallops with black pudding dauphinoise and an anchovy and pink peppercorn dressing
Now is the perfect time to tuck into a hearty dish of fresh scallops caught from the waters around Anglesey. Ruthin Castle's head chef Darren Shenton-Morris has come up with this mouth-watering dish perfect for a starter or main course.
Rhyl-born Darren, who recently took over at Ruthin's restaurant Bertie's, was previously head chef at Soughton Hall and brought with him a raft of new ideas spurred on through his love of all things Welsh. But he said make sure you get the best scallops possible for this delicious dish.
He said: 'Scallops should not be white, they should be pale beige or creamy pink in colour.
Many assume the whiter the better but beware. This means they have been sitting in water
after being pre-shucked from the shell and will have lost their nutrients.
'They should have a moist appearance and a fresh, clean smell to them. Refrigerate immediately after purchase and consume within 24 hours. Always pat dry with kitchen roll before searing and the hotter the skillet or pan, the better. Never overcook them or this will make them tough and rubbery.'
Trio of diver-caught Anglesey pan-seared scallops with black pudding dauphinoise and an anchovy and pink peppercorn dressing
12 large king scallops
10 large potatoes
6 thin slices black pudding
6 cloves garlic
4 large sprigs of thyme
3 pints double cream
3 quail eggs, hard boiled and cut into quarters
1 tbsp pink peppercorns
1 punnet Adilla cress (pea shoots)
1 tomato, skinned, de-seeded and diced
Salt and pepper
2 tbsp white wine vinegar
pint white wine
For the dauphinoise:
Infuse two pints of double cream with thyme and crushed garlic on a low heat for 5 - 6 minutes. Once infused, sieve the cream into a clean container to remove the garlic and thyme then season with salt and pepper.
Preheat oven to 160 oC. Thinly slice the potatoes (preferable on a mandolin) and lay out on an 8" x 5" x 1.5" baking tray lined with greaseproof paper. Cover with two more layers then a layer of the sliced black pudding.
Pour over half of the infused cream, add another three layers of slices potatoes and pour over the remainder of the cream.
Place a layer of greaseproof paper on top of the potatoes, cover with foil and cake in the over for about 1 1.2 to two hours.
Once cooked, remove from the over. Put a similar sized tray on top of the potatoes and place heavy item on top to compress. Allow to cool.
Once cold, cut out 12 portions using a 40mm diameter round cutter. Re-heat in the oven for ten minutes or until hot enough to serve.
For the anchovy and pink peppercorn dressing:
Finely chop shallots and sweat off in butter. Add the chopped anchovies, two tbsp of white wine vinegar and reduce to a paste. Add remaining pint of cream and reduce by half.
Liquidise and pass mixture through a sieve to remove shallots and anchovies, add the peppercorns and season.
For the scallops:
Preheat frying pan and season scallops with salt and pepper. Add a knob of butter to the pan and place the scallops presentation side down in the pan. Cook for two minutes on a medium heat.
Add another knob of butter and turn the scallops over. Add a squeeze of lemon juice and cook for a further minute. Remove from pan and place on a clean
cloth to catch any juices that may seep from the scallop.
Place three dauphinoise onto each plate and place a scallop on top of each of them. Please a quarter quail egg on top of the scallop and garnish the top of each with a little Adilla cress. Drizzle sauce around the plate and serve.