Scallops with sweet corn puree, almonds and truffle oil

Scallops with sweet corn puree, almonds and truffle oil:
Ocean and earth flavours, make the most of the end of season sweet corn.

Scallops:
12 large scallops
50g butter

Corn puree:
2 cobs of corn
1 garlic clove
1 spring of thyme
150ml chicken stock
1Tlbs creme fraiche

Salad:
1Tlbs capers
2Tlbs roasted almonds, chopped.
1Tlbs finely chopped chives
1-2tsp white truffle oil

Sea salt
Cracked black pepper


Method:

Corn puree:
Bring a salted pot of water to the boil; cook the corn for 4min, strain, cool. Cut the kernels from the cob and place in a sauce pan with the stock, smashed garlic clove and thyme, Simmer for 5-7 min. Remove the thyme and place every thing in a blender with the creme fraiche, blend until smooth. Season with salt and pepper.

Drain the capers and wash under running water, dry & reserve.

Scallops:
Rub the scallops in olive oil, season with salt & pepper. Heat a thick-bottomed pan to a medium heat; add the butter then place the scallops in the pan while the butter is still melting. Cook for 1min then turn the scallops and cook for another minute, add the capers to the pan and remove from heat.

To serve:
Spoon some corn puree down the centre of a plate. Place three or five scallops (depending on size) on the corn puree. Spoon over some capers and pan juices then sprinkle with the almonds, chives and lastly a small drizzle of truffle oil.
This recipe will serve 4 people a starter sized portion.

Plumb Tart

 

Plumb and almond/ Frangipane tart:

Make this tart with any seasonal stone fruit you choose, plumbs, apricots, peaches, nectarines etc. In autumn choose classic apple or pear. It’s great served warm or just as good cold over the next day or two. Enjoy.

Fruit:
6-10 Plumbs (black Doris are my favourite)
50ml verjuice or fruity white wine
3Tlbs caster sugar

3Tlbs Plumb jam; use a jam that matches the fruit i.e. apricot tart, apricot jam.

Almond batter:
120g salted butter
150g caster sugar
200g ground almonds
2Lg eggs
1tsp pure vanilla essence
2Tlbs Golden rum or brandy

Pastry:
250g butter
200g icing sugar
1pinch salt
500g flour
1 lemon zest
1tsp pure vanilla essence
4 egg yolks
2-4Tlb cold water

Method:

Pastry:
Pre heat oven 200c.
Cream the butter, sugar, salt, vanilla & zest until pale and light.
Add egg yolks. Gently mix in the flour until the mix comes together, add the cold
water and mix to form a dough. Use as little movement as possible to form the
Dough.
Wrap the dough in plastic wrap and chill in the fridge for at least 1 hr.
Remove from the fridge and let warm slightly (almost room temp).
Roll pastry on a floured surface and line a greased flan tin, patch any gaps or
Holes with left over pastry.
Chill again for 30 min (freeze for 15 if hurried)
Blind bake the pastry at 180 c for about15 min, until slightly colored.
Cool and reserve.


Almond batter:
Cream the butter and sugar (whisk until fluffy and white) add half of the ground almonds then mix again. Whisk in one egg at a time then add the remaining ground almonds vanilla and alcohol. Mix.
This mix can be kept in the fridge for up two 5 days.

Plumbs:
Cut the plumbs in to quarters or if large fruit thirds, half’s if smaller sized.
If your fruit is already very ripe and soft skip this step.
Put the fruit wine and sugar in a pan and cook on high for 2-3 min, just to slightly soften, don’t over cook the fruit. Strain and reserve the cooking juices. Cool the fruit.

Assembly:
Spread the jam on the pastry base, warming it will make this easier. Spoon the almond mix in about 1/2 – 2/3 full. Arrange the fruit it a fan like style on top.
Bake at 180c for 30min.

Serve
Serve with a little ice cream, crème anglaise, fresh cream, creme fraiche or yoghurt. Drizzle the reserved cooking juices over the tart to finish it. Yummy!!
You will get at least 12 slices from this tart.