September 2022 - Karen’s Brandy flamed Scallop, Shallot and Garlic purée and Heritage Courgettes with vinaigrette

For 2 Portions

Ingredients

1 x Courgette

2 x King Scallops

1 x Shallot finely diced

1 x Garlic Clove minced

2 tblspn Unsalted Butter

Finely chopped Chives

Extra Virgin Olive Oil

White Wine Vinegar

Brandy

Salt and Pepper

Method

1. Finely slice circles of courgettes. Place in boiling water for 1 minute. Place in iced water to chill down. Drain on paper towels. Place in fridge.

2. Slowly Sauté shallots with 1 tblspn butter until soft. Add in garlic and cook for another couple of minutes. Pop mix in food processor and blitz to a smooth paste.

3. Make a dressing using 3/4 olive oil and 1/4 vinegar. Add chives and seasoning. Mix well. Add courgettes and mix well.

4. Heat pan on med high, add 1 tbls of butter, melt and add scallops. Cook for a couple of minutes each side. Try not to move too much so as to get a nice colour on the scallops. Cooked when 64°C. Pour in brandy. Light on fire (be careful). Swirl in juices.

5. Plate courgettes in circle. Place scallop in centre and spoon shallot purée on top of scallop. Drizzle a little more dressing over all the dish.