Michelin chef Tom Shepherd shares how to make his buttery scallop satay dish, the ideal starter when it comes to romantic nights in or a dinner party impresser
Ingredients
For the scallops:
• 4 hand-dived scallops
• 50g unsalted butter, diced
• Half of 1 lemon
• salt
Method
1 Get a non-stick pan hot, add a small amount of oil to the pan
2 Season the top of the scallops and place seasoned side down in the pan and then season the bottom
3 Cook the scallop until golden, add butter, and start basting
4 Add a squeeze of lemon juice, turn scallop over and rest for 1-2 minutes.
For the satay sauce:
• 1 shallot, sliced
• 1 garlic clove, sliced
• 1 deseeded chilli, sliced
• 15g peeled ginger, sliced
• 20g unsalted butter, diced
• 50g light soy sauce
• 120g peanut butter
• 250g coconut puree
• 50g water
Method
1 Gently sweat off the shallots, garlic, ginger, and chilli in the butter, until completely soft, add the remaining ingredients and boil, once boiled, reduce the heat and simmer for 10 minutes.
2 Your sauce is finished, if you’d prefer a more smoother sauce, you can try blending it with either a small stick blender or in an actual blender.
For the pickled radish salad
• 1 bunch of breakfast radishes
• Picked coriander (optional)
• 100g sugar
• 125g rice wine vinegar
• Salt
Method
1 Bring the sugar and rice wine vinegar to the boil, until the sugar is dissolved and set aside to cool, this is your pickle liquor.
2 Slice all the radishes to your desired thickness or shape and just before serving, dress lightly in the pickled liquor, and chop some coriander through the mix for some extra freshness.
Recipe courtesy of Tom Shepherd, Head Chef and Owner of Upstairs by Tom Shepherd
