David's Herm samphire & scallop starter
With a keen interest in forgaing, Head Chef David Hook likes to try to live off the land (and sea) as much as he can.
Sampling by trial and error, with the help of books, he's found flavours right on his doorstep, on the beautiful beaches of Herm.
One of his favourite plates, this recipe is very simple, but very delicious!
Perfect as a tantalising starter for a dinner party, this dish uses samphire, a green plant picked from the coastline, which has a very citrus and bitter flavour, as a garnish.
Note - if you want to make the aubergine bacon, you'll need to set aside 3 hours for it to cook.
Ingredients (for two people):
- Eight scallops
- Two handfuls samphire
- 100g plain flour
- 1 teaspoon baking soda
- 2 tablespoon potato starch
- 125g butter
- 50ml milk
- Half an aubergine
- 10ml soy sauce
- 50ml maple syrup
- 1 teaspoon paprika
- Olive oil
- Half a teaspoon garlic powder
Slice the aubergine into really thin strips. Mix the soy sauce, maple syrup, smoked paprika, 10ml of olive oil and garlic powder together.
Using a pastry brush, generously brush the aubergine strips and place on a baking tray. Bake at 90C for 3 hours until crips & golden.
Tempura battered samphire
Mix the plain flour, baking soda and potato starch together, and then sift the mixture.
Next, crack an egg into a separate bowl and beat it roughly, then add a cup of cold water and mix.
Put 1/3 of the mixed flour into the egg mixture and gently mix. Then add another 1/3 of flour and mix. And finally add the last 1/3 flour and mix.
Quick tip, lumps in the flour is completely fine; don't mix it too much as you will get a heavy and un-crispy tempura batter.
Coat pieces of samphire in the batter and fry in hot oil.
Cut the cauliflower roughly into small pieces. Melt the butter in a hard bottom pan, then add the cauliflower. Cook until soft and caramelised, stirring occasionally.
Once soft and golden place in a blender and blitz slowly, adding the milk until it reaches the consistency you wish. Season to taste & pass through a sieve if you wish.
Pan sear the scallops and then place on a plate with a swipe of cauliflower puree and the samphire and aubergine bacon to finish. Voilà!