This is one of those recipes you can't just make once; one bite and you're hooked. You can buy scallops quite cheaply in most supermarkets, but this recipe also works well with prawns or diced chicken.
Remove the scallops from their shells and remove coral if using. Place the scallops on a tray and dust with five spice. Heat a tsp of oil in a pan and pan sear the scallops for approximately 90 seconds to 2mins, until they are golden brown on each side.
For the Blini, peel and dice the potatoes, place in a pot, cover with water and season. Bring to the boil and simmer until tender. Then pass the potatoes through a rice strainer whilst the potatoes are still warm. Weigh out 250g of the potato into a bowl and whisk in the flour and then the crème fraiche. Add the eggs one at a time until combined. Then add the egg yolk, lemon, chilli and chopped chives. The mix should hold its shape. The Blini mixture should create about 12 – 15 small, thick pancake sized Blinis. Cook each Blini in a sauté pan gently for 1-2 minutes until evenly browned and then turn over for a further minute.
For the spiced butter place the butter into a blender and blitz until butter is soft and starting to go paler. Add the coriander and fennel seeds and pulse. Then add the chilli, lemon, garlic, ginger, pepper and coriander and blitz to incorporate fully. Place the mixture in cling film and shape like a cigar. Refrigerate until needed. When ready melt the spiced butter in the scallop pan until foaming, and then spoon over the scallops and blinis. Garnish with the salad leaves.
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