Modern Recipes

Selection of canapes featuring Scottish king scallops poached in milk I love scallops and cook them usually in one of three ways. The first two are popular in that I griddle or fry them but this method of poaching them gently in milk is perhaps not quite so well known. It is actually a foolproof method for ensuring they are cooked to perfection every time and don't become overcooked and rubbery as can so easily happen with these delectable but delicate little morsels. This way of serving the scallops as part of canapes was an experiment but I think it worked very well and the canape bases/additional toppings are of course infinitely variable. The following is precisely how I made this particular selection of Scottish king scallop canapes. Bread (toasted) and crackers form the bases of the cnapes Ingredients for 8 Canapes 8 Scottish king scallops 2 slices of bread 4 crackers of chosen type(s) 2 teaspoons tomato salsa 2 teaspoons soured cream with chives 2 teaspoons quail pate Milk a...

A Perhaps Unusual but Truly Delicious Way to Serve Scallops Griddle seared Scottish scallops, soured cream and chives on wholewheat toast If pristine Scottish scallops are to be enjoyed at their very best they must be cooked simply and ideally served simply. I know it's not always the case but there is a danger that this second consideration can lead to us being a little bit unimaginative when it comes to enjoying scallops. Bearing this in mind, I came up with this simple but hopefully unusual combination. I wasn't sure myself how it would work but I'm pleased to say I thoroughly enjoyed it and I hope you'll give it a go. Fresh Scottish king scallops Ingredients per Serving 3 slices from a wholewheat bread stick 3 Scottish king scallops Scottish rapeseed oil for oiling scallops for griddling 1 tablespoon soured cream 1 teaspoon chopped chives plus extra to garnish Slices are cut from a wholewheat bread stick Directions Lightly toast the bread slices on both sides under...