Video: A taste of the UK: Scallops on ‘clapshot’
Recipe: Seared scallops
- For the clapshot
- 1 lb russet potatoes, peeled and cut in 2-in chunks
- 1 lb turnips, peeled and cut into 2-in chunks
- sea salt and ground pepper
- a bunch of fresh chives
- 2 knobs of butter
- 1 teaspoon cider vinegar
- For the scallops
- 12 large or 16 medium scallops, shelled and trimmed
- olive oil
- fennel seeds
- 12 rashers of quality bacon, cut into thick lardons
- 8 thick slices of quality black pudding (which you can buy online), roughly 5 oz
- a knob of butter
- 12 fresh sage leaves
- 1 lemon
Put the potatoes and turnips into a large pan of boiling water and add a generous pinch of salt. Cook for 10 to 15 minutes, or until tender. Meanwhile slowly and carefully slice the chives as finely as you can. Once the vegetables are cooked, drain and allow to steam dry in a colander. Put the pan back on a low heat and add the 2 knobs of butter, a teaspoon of cider vinegar, a good pinch of salt and pepper and your finely chopped chives. As the mixture bubbles and foams, add your drained vegetables and mash until you have the consistency you like. Taste and adjust the seasoning, then cover with a lid and leave on a very low heat to keep warm.
Score each scallop halfway through in a crisscross pattern (like the picture). Season each one on both sides with salt, pepper, a drizzle of olive oil and a few fennel seeds. Get a large frying pan on a high heat and add a drizzle of olive oil. Add the bacon to the pan and fry for 5 minutes, or until lightly golden, then move the bacon to a plate and add the slices of black pudding. Cook until crisp on both sides, then divide the clapshot between four hot plates and top with the bacon and black pudding. Put the frying pan straight back on the heat and add a lugh of fresh olive oil, a small knob of butter and the scallops, scored side down, and turn the heat down to low. Cook for just 2 minutes, then turn them over and give them no more than 1 minute. Add the sage leaves to the pan to crisp up and, once ready to serve, squeeze over the juice of half the lemon and shake everything about.
Divide the scallops and crispy sage leaves between everyone and spoon some of the delicious cooking juices from the pan over each plate. Serve with some steamed greens and a few wedges of lemon for squeezing over, and it’s happy days.
Recipe: Velvety Chocolate Pots
- For the mousse
- 8 1/2 oz good-quality milk chocolate
- 2 cups heavy cream
- 1/4 cup sugar
- 2 tbsp/shot of brandy
- To serve
- 7 oz cherries, raspberries or strawberries
- 1 3/4 oz good-quality milk chocolate (kept in the fridge)
Smash the chocolate for the mousse and place it in a large heatproof glass bowl. Sit the bowl over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl, and leave it there until the chocolate has melted. Once silk and smooth, immediately remove from the heat and push aside to cool for around 5 minutes.
Whip the cream and sugar together with a balloon whisk until you have very soft peaks, then use the whisk to stir in the brandy. Gradually pour the cooled melted chocolate into the cream and gently fold it in with the whisk until just combined. Please don’t over whisk it.
Pour the chocolate mixture into cute little cups, glasses or dishes, or spoon it into disposable plastic piping bags so that you can pipe it into any receptacle you like. It sounds a bit cheffy, but piping bags are available online and in cook shops, or you can create the same effect by using a sandwich bag with the corner snipped off. Either way, make sure the chocolate chills in the fridge for a couple of hours before you serve it.
Just before serving, scrape the chilled chocolate with a knife, or grate it, and sprinkle some on top of each chocolate pot. These are lovely served with soft, sweet and sour seasonal fruit like cherries, strawberries or raspberries, and if you’re feeling extra naughty you can finish them off with a small blob of whipped cream on the top.
© 2013 NBCNews
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