Scallops with a butter, soy and wasabi sauce
Photo by Tamara West
|8||Scallops, per person, at room temperature|
|1 cup||Fish stock|
|100 g||Unsalted butter, cold and cut into small cubes|
|1 tsp||Light soy sauce|
|¼ tsp||Wasabi paste|
|1 handful||Cherry tomatoes, cut in half|
|8||Mint leaves, fresh, torn or shredded|
|1 to serve||Vegetables, fresh green|
|1 to serve||New potatoes|
- Pan-fry the pancetta until crisp.
- Remove from the frying pan and drain on kitchen paper.
- When cold, break into pieces. Tip excess fat from the frying pan, leaving about 1 Tbsp.
- Pat the scallops dry with kitchen paper, add to the hot frying pan (cooking in batches so not to overcrowd the pan),
- Pan-fry until golden brown on both sides (if you cut 1 open it should just be hot in the middle), no longer than 1 minute all up. Scallops are at their best slightly undercooked.
- Transfer the scallops to a shallow-warm bowl or plate as you go, and cover with foil.
- Increase the heat and add the fish stock. Allow the stock to reduce by half.
- Remove from the heat and whisk in the cold butter, just a few cubes at a time to make a smooth sauce.
- Mix together the soy and wasabi paste and whisk into the sauce. Stir through the tomatoes.
- Pour sauce over the scallops and sprinkle with the reserved pancetta and mint.
- Serve with steamed green vegetables or wilted spinach.
- Boiled new potatoes are good too.