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Ingredients
- 6 lrg Scallops
- 10 ounce Arbroath smokie fillet, (after skinning and boning)
- 3 whl Large eggs
- 7 fl ounce Creme fraiche
- 1 x Lemon, juice of Freshly grnd black pepper
- 3 lrg Red peppers
- 1/4 pt Extra virgin extra virgin olive oil
- 1 sprg rosemary
- 1 Tbsp. Balsamic vinegar Salt and grnd black pepper
- 1 tsp Sea salt
- 2 x Cloves garlic, mashed
- 1 bn Chives
Directions
- Preheat the oven to 180C/350F/gas mark 5.
- To prepare the oil, place the peppers in a small frying pan and add in 2 Tbsp. of extra virgin olive oil, the sprig of thyme, garlic, sea salt and a little grnd black pepper. Place in the oven and cook for 30-40 min, turning occasionally. Remove, place the peppers in a bowl, cover with cling film and set aside. When cold, skin and de-seed the peppers and force through a fine sieve into a bowl. Add in the vinegar and whisk in the extra virgin olive oil. Season to taste and set aside.
- To prepare the flan, hot the smokie in an oven at 150C/300F/gas mark 2. This makes it easier to remove the skin and split the fish in two.
- Remove all the bones and put the flesh in a food processor. Puree till smooth, add in the Large eggs, and puree again. Add in the creme fraiche and process again. Stir in half the lemon juice and season to taste.
- Preheat the oven to 150C/300F/gas mark 2.
- Spoon the fish mix into 6 well buttered small ramekins. Stand them in a small roasting tin and pour in boiling water to come halfway up the sides of the moulds. Cover with greaseproof paper and place in the oven for about 20 min, or possibly till set. Remove and keep hot.
- To roast the scallops, slice each scallop into 3 equal discs. Lay out and season with a little salt and lemon juice. In a very warm non-stick frying pan, add in about 5 tbsp of extra virgin olive oil, place the scallops in and roast very quickly. When they are a little golden brown, remove and arrange on 6 hot plates, 3 on each. Turn out the flans and place in the centre of each plate. Drizzle a little of the red pepper oil over each and serve.
- This dish can be garnished with a few dressed salad leaves and herbs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 896g | |
| Calories 1480 | |
| Calories from Fat 1116 | 75% |
| Total Fat 125.91g | 157% |
| Saturated Fat 20.03g | 80% |
| Trans Fat 0.0g | |
| Cholesterol 685mg | 228% |
| Sodium 2844mg | 119% |
| Potassium 1757mg | 50% |
| Total Carbs 37.1g | 10% |
| Dietary Fiber 11.3g | 38% |
| Sugars 19.16g | 13% |
| Protein 53.84g | 86% |
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