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.
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