Scallops with ginger-spiced lemon butter and pickled carrots
Waitrose and Partners

Scallops with ginger-spiced lemon butter and pickled carrots

This is a simple but special starter, with the zingy butter perfectly complementing the delicate flavour of the scallops. Both the butter and the pickled carrots can be made a few hours in advance and chilled until you're ready to cook.

Angela Hartnett cooked this recipe for Nick Grimshaw and guest Annie Mac on episode 14, season 2 of Dish, the Waitrose podcast. Dish is available on Apple Podcasts, Spotify or wherever you get your podcasts.

Recipe by Nathan Outlaw. Shop ingredients here

0 out of 5 stars(0) Rate this recipe
  • Serves4
  • CourseStarter
  • Prepare20 mins
  • Cook15 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 3 medium carrots, peeled
  • 1 echalion shallot, finely sliced
  • 2 clove/s garlic cloves, halved
  • 1 green chilli, deseeded and sliced
  • 100ml white wine
  • 100ml white wine vinegar
  • 100g caster sugar
  • 50g unsalted butter, softened
  • ½ lemon, zest and juice
  • 5g fresh root ginger, finely grated
  • 50g soft white breadcrumbs
  • 1/3 x 28g pack fresh coriander, leaves picked: 1 tbsp roughly torn, remainder finely chopped
  • 1 tbsp olive oil
  • 2 salad onions, trimmed and finely sliced
  • 75ml cold-pressed rapeseed oil
  • 12 fresh scallops

Method

  1. To prepare the carrots, shave them into fine ribbons using a mandoline or vegetable peeler. Put in a shallow bowl with the shallot, garlic and chilli. Heat the wine, vinegar and sugar with 100ml water in a pan over a low heat, until the sugar has dissolved. Bring to a simmer, then pour over the carrots, making sure they are completely submerged. Cover and leave to cool. Meanwhile, put the softened butter in a bowl with the lemon zest, juice and grated ginger. Use electric beaters (or beat by hand with a wooden spoon) to combine, then season with salt.

  2. Mix the breadcrumbs and finely chopped coriander leaves in a small bowl. Melt 1 tbsp of the flavoured butter in a large non-stick frying pan with 1 tsp olive oil, then add the breadcrumb mixture and cook, stirring regularly, until golden. Transfer to a bowl, season and set aside.

  3. When you are ready to cook the scallops, drain the pickled carrots and put them in a bowl, discarding the garlic. (You can chill the leftover pickling liquor for a few days and use in dressings.) Add the salad onions and torn coriander to the carrots, season with salt and dress with the rapeseed oil. Use kitchen paper to pat the scallops dry, then toss in the remaining olive oil and season. Wipe out the frying pan used for the breadcrumbs and heat until almost smoking. Add the scallops and fry for 2 minutes, using a spatula to press them down so that the undersides are in contact with the pan and caramelise evenly. Turn the scallops and fry for a further minute, using the spatula to lightly press them down again.

  4. Add the remaining flavoured butter to the pan. When it starts to foam, baste the scallops with it for a minute until golden. Serve the scallops straight away on warm plates, with a drizzle of the butter, the crumbs scattered over and the pickled carrots on the side.

Cook’s tip

This is a simple but special starter; both the lemon butter and pickled carrots can be made in advance

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,011kJ/ 484kcals

Fat

34g

Saturated Fat

8.6g

Carbohydrates

22g

Sugars

13g

Fibre

4.2g

Protein

19g

Salt

0.6g

Shop this recipe

Book a slot to see product availability

To view what's in stock at your nearest Waitrose & Partners store, please book a slot

Loading finished

0 added

0 in trolley

Quantity of Cooks' Ingredients Frozen Chopped Coriander in trolley 0

0 in trolley.

Cooks' Ingredients Frozen Chopped Coriander75g

75g
FrozenMicrowaveable

Item price

£1.75

Price per unit

23.3p/10g

0 added

0 in trolley

Quantity of Cooks' Ingredients Frozen Chopped Coriander in trolley 0

0 in trolley.

0 added

0 in trolley

Quantity of Waitrose Leckford Estate cold pressed rapeseed oil in trolley 0

0 in trolley.

Waitrose Leckford Estate cold pressed rapeseed oil500ml

500ml

Item price

£5.65

Price per unit

£1.13/100ml

0 added

0 in trolley

Quantity of Waitrose Leckford Estate cold pressed rapeseed oil in trolley 0

0 in trolley.
Rating details

Rate this recipe

Select your rating

Overall rating

No ratings for this recipe yet