Pan-Fried King Scallops
in Tio Pepe,with a cream + dill sauce served on a bed of spaghetti
- courtesy of Russell Bailey, LA BUCCA Restaurant Ashbourne
Ingredients
16 Big Juicy King Scallops
30g Butter
2 Clover of chopped garlic
100ml Tio Pepe (you can use any dry sherry or dirty vermouth)
300ml Bechamel
75ml Cream
Handful of chopped dill
Salt + Pepper
800g Spaghetti
The Bechamel
Simmer the milk with the onion, bayleaves, cloves & pepper corns for 30 minutes.
Add the fish stock cube. Strain the sauce.
Set aside to cool.
Slowly melt the butter into the pan & add flour whilst stirring into a paste.
Keep a low heat & do not allow to brown.
Slowly pout in the cooled, infused milk whilst whisking to prevent lumps.
Bring to the boil & allow to simmer for three minutes whilst stirring gently.
The Scallops
Heat the butter in a large frying pan over a low/medium heat.
Add the Scallops & cook each side until golden brown.
Always cook scallops slowly or they will toughen up.
Add the garlic and Tio Peppe, cook slowly for a further two minutes.
Add the Beehamel & cream, cook for a further two minutes.
Add dill, salt & pepper to taste & serve on a bed of spaghetti or pasta of your choice.
Garnish with a sprig of fresh dill & a wedge of lime.