Ingredients-Makes 4 starter sized dishes 2 Stalks salsify 2 lemons small bunch dill 1 punnet red veined sorrel (optional) 1 stalk thyme 4 Scallops Butter Oil Salt
Method: Peel the salsify into a bowl of cold water. Cut into lengths of differing sizes, between 2.5 and 5cm Place half the salsify in a shallow tray with oil, salt, and a squeeze of lemon juice. Roast at 190c for 15-20 minutes until golden and tender. At the same time, bring the juice of 1 lemon, a pinch of salt, 100g of butter, the thyme and 100ml of water to a simmer. Add in the remaining salsify and poach until just tender and a knife goes through it easily. Leave to cool. Zest one lemon and mix in an equal amount of chopped dill. Spread on a paper towel to dry. Just before serving, roll the poached salsify rounds in the lemon dill mixture.
To serve: Sear the scallops in a small amount of oil for a few minutes on each side until golden. Place in the middle of a plate and surround with the roasted and poached salsify. Finish with a few leaves of red veined sorrel and serve. Enjoy!
© Maxine Sheina Scheckter 2017. This work is protected. All rights reserved.
© Maxine Sheina Scheckter 2017. This work is protected. All rights reserved.
