Roasted Orkney scallop, dressed courgettes, buttermilk and elderflower dashi
Roasted Orkney scallop with dressed courgettes, buttermilk and elderflower dashi is a refined scallop recipe that combines sweet shellfish with delicate floral notes and fresh summer vegetables, from Simon Ulph, head chef at Rothay Manor.Roasted scallop is paired with silky courgette purée, ribbons of dressed green and yellow courgette, and a light buttermilk dashi infused with kombu, bonito, shiitake and elderflower. Ideal for chefs and ambitious home cooks, this elegant seafood starter delivers clean flavour, modern presentation and strong seasonal appeal.
- Time: 45 min
Source: The Staff Canteen
Ingredients
- large Orkney scallop
- yellow courgette
- green courgettes
- buttermilk
- dried kombu
- bonito flakes
- dried shiitake
- white soy
- heads of elderflower or if not available 20ml elderflower cordial
- selection of herbs