February 2025 - Jason’s Seared Scallops with Tenderstem Broccoli, Dark Speckled Lentils and Maltaise Sauce
Serves 2
Ingredients
6 Stems of Tenderstem Broccoli
150g Dark Speckled Lentils
1 Shallot, finely diced
1 Clove Garlic, crushed
1 Carrot, finely diced
1 Small Fennel Bulb, finely diced with fronds reserved
1 Bay Leaf
20g Flat Leaf Parsley, finely chopped
1 tsp Dijon Mustard
250g Butter
3 Egg Yolks
2 Blood Oranges, 1 zested and juiced, 1 halved
6 Scallops
Salt & Pepper
Olive Oil
Method
Place a medium saucepan over a low heat and add a drizzle of olive oil. Then add the shallot, garlic, carrot and fennel. Turn the heat up to medium and cook until softened. Add the lentils, 750ml water and the bay leaf, and bring to a boil. Then turn the heat down to low and gently cook for 30 minutes, until the water has all but evaporated.
Meanwhile, melt 200g of the butter in a jug until the milk solids have separated and are resting at the bottom, then place a heatproof mixing bowl over a Bain Marie or a pan of simmering water (taking care to ensure the bowl doesn’t touch the water), then add the egg yolks and a tablespoon of the blood orange juice and whisk constantly for 2 to 3 minutes until pale, thickened, and slightly aerated. (Do not overheat as the yolks will scramble). Continue to whisk while very slowly drizzling in the melted butter, leaving behind the milk solids at the bottom. Check for consistency, then add more blood orange juice if too thick, before stirring in the orange zest and testing for seasoning. Keep in a warm place, perhaps next to the oven but do not reheat.
Trim the broccoli into uniform stems and set aside.
When the lentils are ready, remove the bay leaf and keep warm.
Heat a large, heavy based sauté pan over a medium high heat with a drizzle of olive oil, then season the scallops. Add 25g of the remaining butter and the scallops then cook until lightly caramelised on each side, basting with the butter. Then remove from the pan to rest for a few minutes, before adding the halved blood orange cut side down and sear until caramelised.
Meanwhile, heat a lidded saucepan with 25g of the remaining butter, 2 tblspns water and the tenderstem broccoli. Bring to a boil and cook on a high heat for 2 minutes.
Bring the lentils back up to heat and stir through the mustard and parsley, then check for seasoning.
Arrange the lentils on two warmed plates, then place the scallops and broccoli on the plate. Dress the dish with the Maltaise sauce caramelised orange and fennel fronds and serve.
Enjoy!
