James Martin serves scallops in a brown shrimp butter with wilted chard.
Cut the green leaves of the chard and chop the stalks into ½ cm thick slices. Set aside.
Bring half the wine to the boil in a heavy-bottomed pan. Add the raw shrimps and the roe from the scallops, cook for 1 minute then drain. Pound to a fine paste using a pestle and mortar, then stir in the tomato puree. Season with black pepper. Set aside.
Return the empty pan to the heat and add the remaining wine. Bring to the boil then add the chard stalks and the sliced onion. Cook for 2-3 minutes. Add the chard leaves, parsley and celery leaves and cook until wilted down. Squeeze in a little lemon juice.
Meanwhile, heat the vegetable oil in a non-stick pan and cook the scallops for 2-3 minutes before turning them and seasoning with salt. Add the butter, brown shrimps and the shrimp paste to warm through. Sharpen with a squeeze of lemon juice.
Serve the scallops on top of the chard, with the buttery cooking juices drizzled over the top.
Recipe reproduced with permission of Good Food Channel.
» Metric Converter
In my opinion pasta won't match at all with the pork caramel since the sauce won't mix well with it, you better eat it with rice or maybe with some breads. I never tried it myself but rice seems to be the best side dish. Anyway I bought a foie gras from Delices d'Annie and it was a really good idea to serve it with some toasts, my guests were enjoyed it during our aperitif! :D
» 3h ago
Hey Alison, as I said on a previous feedback the chocolate cookies are my favorite one ! You never tried the Delices and Gourmandises pastries even during the family ceremonies?? Where have you been haha Well it's not too late for that, if you love chocolate I'll say that the little chocolate cakes are also good! Hurry and grab some :))
» 4h ago