Friday, 8 March 2013

Scallops & wilted wild garlic with foam butter

Being as there hasn't been any decent breeze for over a month now, last weekend was another spent in sunny Manc. I was also supposed to be writing an economics assignment but that's a different story.

We ended up at a favourite. Bolton market. Bury market down the road gets the press, and it's actually much closer to us, but the fish, seafood and food in general at Bury pales compared to Bolton in terms of both quality and variety. It's also half as busy.

On the slab in Bolton yesterday was cuttlefish, catfish, razor clams, whelks, pike, periwinkles, huss, tope, and live brown crabs in addition to sea bass, hake, flatties, prawns, octopus, squid, haddock, cod etc etc etc.

And if you're just a little bit lost and don't actually like fish and seafood at all, then I also spied goat legs, pigs heads, goose eggs and whole host of weird and wonderful vegetables, fruits, herbs and chillies.

Anyway! If you like scallops then this recipe is a great little starter for spring. Wild garlic gets growing this month so it's a pretty seasonal dish and there are plenty of damp woodland spots where it grows prolifically in North Wales. In Manchester the forage was a bit more urban.

I got the bare bones of the recipe from the link below and I suggest you do the same for the wilted garlic leaves and the butter foam. My only gripe is that it's ridiculous to slice beautiful scallops into smaller discs!

Just sear them in a small amount of olive oil in a searingly hot pan for 1 minute on each side. Remember to place them in the pan starting at the 12 o'clock position and work around the pan clockwise so they all cook evenly. Easy.

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