Pan Fried Scallops with a Vanilla & Herb Dressing
A decadent and delicious recipe from @Family Fork which works perfectly as a starter for an intimate Valentine's Day dinner at home.
Pan Fried Scallops with a Vanilla & Herb Dressing
A decadent and delicious recipe from @Family Fork which works perfectly as a starter for an intimate Valentine's Day dinner at home.
- Serves: 2
- Prepare: 10 Minutes
- Cook: 15 Minutes
- Difficulty: easy
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Ingredients
- hand-dived wild king scallops cleaned and prepared
- 70g ghee
- 1 vanilla pod
- 50ml vermouth
- 150ml shellfish or fish stock
- 1 teaspoon white wine vinegar
- 1 shallot, peeled and halved
- 1tbsp fresh dill
- fresh chives
- salt & pepper to taste
- oil (for frying)
Method
- Add the vermouth, vanilla, white wine vinegar and shallot to a small sauce pan, and heat until it boils, reducing it by about half
- Add the fish stock, boil again and reduce by about 2/3, remove the onion
- Lower the heat and add the ghee, stir until it melts
- Finely chop the herbs, add them to the pan, test for seasoning, you’ll want to add at least a little salt. Keep warm over a very low heat while you fry the scallops
- In a non-stick pan, heat a little olive oil, get the heat medium high, pat dry the scallops & season with salt, then add to the pan for 2-3 minutes, don’t move them too much, let them gently brown
- When they have browned on one side, flip and cook for a further 2-3 minutes
- Serve on a warm plate and drizzle with the dressing
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS SUSTAINABLE FISH?
Working with carefully chosen suppliers, we have focused on providing fish that we are able to keep in stock throughout the year. As with all of our produce, it’s paramount that it’s sustainably sourced. For the management of our marine ecosystems, in order to respect fish levels and ensure overfishing doesn’t occur.
Frequently asked questions
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We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
-
We’ve become a little bit set in our ways over the years with our ‘go-to’ fish choices; cod, haddock, tuna, salmon and warm-water prawns, but this has really jeopardised their sustainability. There are many alternative species available for us to try that have been farmed or caught responsibly, hake, corley, rainbow trout, mackerel and rope grown mussels are all great choices of sustainable fish in the UK.
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Sustainable fishing is important in the management of our marine ecosystems, in order to respect fish stock levels and ensure overfishing does not occur. With fish being one of the most popular choices of animal proteins at mealtimes, its no wonder that popular fish species such as cod are in decline. Overfishing to meet the demands of the consumer have meant certain stocks of fish have gone into decline, the demand has been so high that the fish stocks have not be given time to replenish. It is said that 1/3rd of fish stocks are overfished, which really is quite shocking. Sustainable fishing allows fisheries to work closely with scientists to look at the patterns of growth and decline of fish stocks, these occur through births, deaths and migration. By analysing this data, the ‘maximum sustainable yield’ (this is how much a fish species can be fished before overfishing occurs) is calculated and this allows responsible fishing to occur, working with nature, instead of against it.