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Scallops are a popular in cooking in the East and the West, and the shell is often seen to be a fertility symbol |
Scallops, prawns and other goodies can give a meal that extra bit on top
Scallops, prawns and other goodies can finish a dish with a flourish, says Clare Latimer
I WAS reminded of the treats you can top dishes with when I ate at Osteria Emilia in Fleet Road, Hampstead, the other evening.
My bean soup arrived with three humongous prawns sitting on the top, anchored by a bamboo stick.
Osteria Emilia is one of the most exciting new restaurants in north London and the ingredients are second to none.
More on this in the autumn when I write a proper article about them bang in the middle of the truffle season.
They are closed in August so get ready to bombard them when they reopen their doors in September.
Watercress soup with scallops
This soup can be made the day before but the scallops must be really fresh and smell of the sea.
Remember to buy the ones with the coral (the red bit) as that in my view is the tastiest part. Some shops remove the coral and I can’t think why.
Ingredients
Serves 4
1 tbsp olive oil
4 shallots, finely chopped
1 leek, white part only, finely chopped
200g new potatoes, peeled and chopped
1 litre vegetable stock
250g watercress, chopped roughly
Salt and freshly ground black pepper
4 large scallops with coral
Small tub crème fraiche.
Method
Take a heavy-based saucepan and add the olive oil.
Add the shallots, leek and potatoes and cook gently for five minutes without browning.
Heat the vegetable stock and add to the saucepan.
Now add the watercress and bring to a gentle simmer.
Cook until the potatoes are cooked and add salt and pepper to taste.
Leave to cool then whiz in a blender, or use a hand whizzer and blend until very smooth.
When ready to serve, gently warm the soup. Meanwhile, put the four scallops into a frying pan with a little olive oil and cook gently for two minutes on each side. They should still be slightly raw in the middle. Pour the soup into bowls and then slice and arrange a scallop in the middle of each bowl.
Top with a small spoonful of crème fraiche and serve.
Butter bean soup with goodies
This is a lovely supper or lunch dish and served with crusty bread and a salad makes a perfect meal. It could be served cold on a picnic as well. You could use broad beans and mint as a change – if they are fresh you don’t need to soak them over night.
Ingredients
Serves 4
325g dried butter beans
Little olive oil
Knob of butter
1 medium onion, peeled and chopped
4 cloves garlic, peeled and crushed
1 bouquet garni
200ml white wine
1 litre water
Salt and freshly ground black pepper
4 slices streaky bacon, rind removed and then cut into small strips
50g shelled cooked prawns
Dash Tabasco
Pinch paprika.
Method
Soak the beans over night in plenty of cold water.
In a large, heavy-based pan, gently melt the butter and add the olive oil.
Cook the onion and garlic over a medium heat for about five minutes, stirring occasionally until soft but not browned.
Add the bouquet garni, white wine, water, salt and pepper and bring to the boil, then reduce the heat and simmer for 45 minutes, with the lid slightly off centre.
Check the seasoning and then cook for a further 15 minutes.
Remove and discard the bouquet garni.
When ready to serve, put the bacon and prawns into a frying pan with a little oil and fry for a few minutes adding the Tabasco and paprika halfway through.
Heat up the soup and pour into serving bowls.
Top each bowl with the prawn and bacon mixture and serve immediately. |
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