A beautiful small dish or starter full of the taste of the sea. A perfect scallop paired with our new Rustic laced with seaweed hand-harvested from Devon's beaches. We think it's a natural match and our thanks go to Chef Tom for creating this stunning dish.
Created by Tom Williams-Hawkes, Chef Director at The Salutation Inn, Topsham
Prepare your scallop. (If you are unsure how to do this there are plenty of videos on You Tube to guide you!)
Make a roux by adding butter and flour to a saucepan. Bit by bit whisk in hot milk until a velvety white sauce is reached, then remove from heat.
Crumble in Sharpham Rustic with Dulse and Sea Lettuce and cooked pancetta lardons into the white sauce. Adjust seasoning if necessary and allow to cool.
Spoon the mixture over the scallop, then crumble over a little more cheese.
Bake in a pre-heated over at 180 degrees for 5 minutes. Serve with a simple salad and some crusty bread.
Ingredients
Directions
Prepare your scallop. (If you are unsure how to do this there are plenty of videos on You Tube to guide you!)
Make a roux by adding butter and flour to a saucepan. Bit by bit whisk in hot milk until a velvety white sauce is reached, then remove from heat.
Crumble in Sharpham Rustic with Dulse and Sea Lettuce and cooked pancetta lardons into the white sauce. Adjust seasoning if necessary and allow to cool.
Spoon the mixture over the scallop, then crumble over a little more cheese.
Bake in a pre-heated over at 180 degrees for 5 minutes. Serve with a simple salad and some crusty bread.