Seared Scallops with Potato Veloute
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Seared Scallops with Potato Veloute
Recipe by Sarah Todd
Ingredients
1 onions finely sliced
1 tsp garlic paste
2 sprigs thyme
1 bay leaf
salt
200 g potato, peeled and finely sliced
1 litres white chicken stock
80 ml Bulla cooking cream
squeeze lemon juice
cracked pepper
12 scallops
100 g pearl barley, cooked
Squeaky Gate extra virgin olive oil
Method
Place a heavy-based saucepan on medium to low heat with extra virgin olive oil and add the onions, garlic and thyme and season. Cook until onion is soft and translucent (6–8 minutes). Add the potatoes to the pan and sweat for a further 2 minutes.
Add the stock to the pan and bring to the boil. Season again then lower the heat and simmer gently for 20 minutes, until the potato is very soft. Add the cooking cream and bring the soup back to a simmer. Blend to a smooth puree and pass through a sieve and serve immediately.
Meanwhile, sear scallops in pan with oil (1 minute each side) and finish with butter and serve atop pear barley.
