Hand Dived Scottish King Scallops ‘Cullen Skink’, by
Chadwicks Inn Maltby head chef Steven Lawford.
FOOD
Hand Dived Scottish
King Scallops
‘Cullen Skink’
Steven Lawford,
head chef at
Chadwicks Inn Maltby
Ingredients
4 x Large Hand Dived Scallops
500ml x Fish Stock
500ml x Cream
1 x Large Leek
2 x Potatoes
1 x Spring Thyme
100g x Fresh Parsley
1 x Side Natural Smoked Haddock
Serves four
Chef ’s Recipe
In every issue of Tees Life, a guest chef brings you
the ingredients and method of cooking and serving
a recommended dish.
In this issue, Steven Lawford, head chef at Chadwicks Inn
Maltby, describes how to make Hand Dived Scottish King
Scallops, to serve four people…
Method
Make a fish cream by reducing the fish stock, with the
thyme added, until there is a quarter of the liquid left. Add
cream and bring to the boil. Pass through a fine sieve.
Open scallops and clean, leaving just the white scallop
meat (you can ask your fishmonger to do this as it can be
quite difficult). Slice the scallop in half.
Dice the leek, potato and smoked haddock. Cook leek
and potato gently in the fish cream until potato is just
cooked. Add smoked haddock and cook for a few minutes.
Finish with chopped parsley and season to taste.
Fry scallops in a very hot pan with oil for about a
minute on each side.
Plate Up
Spoon the cullen skink into bowls and top
with the scallops. Enjoy!
tees-life.co.uk
15