RECIPE PROVIDED BY AKSHAY BORGES, CHEF AT THE STRING, LERWICK
“When you have pristine seafood landing on your doorstep all year round, why would you choose anything else to cook with?”
WHEN IT COMES TO SEAFOOD, CHOOSE THE BEST, CHOOSE SHETLAND.
SERVES 3 (AS A STARTER SIZED PORTION)
- 9 scallops
- 2 locally-grown fennel bulbs, sliced
- 1 leek, sliced
- 1/2 tsp fish sauce
- 1 locally-grown clove garlic, chopped
- 4 locally-grown tomatoes, chopped
- 1 locally-grown white onion, sliced
- juice of half a lemon
- 400ml vegetable stock
- 150ml Shetland cream
- 1 tsp oil
- 1 sprig dill, chopped
- salt and pepper to taste
Add oil to medium hot pan and lightly saute fennel, leek, garlic and white onion.
Add stock, cream, fish sauce and dill.
Simmer gently for ten minutes.
Season with salt and pepper.
Take a dry hot pan and add a drizzle of oil.
Season scallops and fry on each side until golden brown.
Put tomatoes in centre of a bowl and season.
Add the scallops and pour sauce on top.
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