Michelin starred chef, Brad Carter cooks some truly innovative, incredible things in his Roccbox and when he decided to share this stunningly beautiful and just as delicious recipe with us, we were thrilled. It’s a little challenging but well worth the effort!
Slice the scallops in half widthways and pop them back into the centre of their shell. Leave in the fridge, uncovered overnight.
Squeeze the excess water out of the bread and pop it into a blender along with the garlic, cods roe and water. Blend until smooth and then slowly add the oil – as if you’re making a mayonnaise!
Once all the oil is added, blitz on high until smooth before passing through a fine sieve and transferring to a squirty bottle or piping bag. Keep chilled until required.
Melt the butter in a pan (you can do this in Roccbox if you wish!) and wait until caramelised and the milk solids brown. Pass through muslin cloth and add the soy sauce. Keep warm until required.
Blanch the peas in salted boiling water for 30 seconds then shock in ice water. Drain the peas and remove from outer shells into halves.
Have Roccbox at around 350°C. Spoon some of the soy butter over the scallops before placing the shell on either a Gozney turning peel or cast iron pan. Pop the shell into Roccbox and cook for 1-2 minutes – you may find you want to lift the shell towards the flame at points to colour them. Remove when the scallops are golden and seared.
Dress the scallops in their shell with the blanched peas, a few dots of cods roe and finish with the wild pea flowers.
2 Orkney Scallops, cleaned, shells reserved
50g English Peas, podded
150g Unsalted Butter
20g Light Soy Sauce
10 Wild Pea Flowers
For the cods roe;
50g Smoked Cods Roe
1 Clove of Garlic
25g Sourdough Bread, crust removed and soaked in cold water
125ml Grapeseed Oil
Salt & Lemon to taste