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Seafood Bar Chelsea
Chefs Table Hackney

Scallops, Mustard Sauce, Sea Arrow Grass, and Spinach

  • Serves: 4
  • Cooks in: 20 mins
  • Difficulty: Easy
4 x large scallops off the shell and cleaned 
1 large lemon
1/3  bunch of chives    
20 ml of cider vinegar 
60g of brown butter 
15g of English Dijon mustard 
2 cloves of garlic 
120 ml of white cooking wine 
½ bunch of monks beard
Green pepper corns in a mill 
Remove the scallops from the fridge and leave to adjust to room temperature for 20 minutes before cooking.  
Peel the garlic cloves and thinly slice and set aside. 
In a small pot, boil enough water to blanche the monks beard for 2 minutes. Once blanched, cool in iced water and allow to drip dry on a perforated tray. 
Heat a large pan on the stove and add butter and melt. Add the scallops and cook until lightly brown. Turn the scallops and further cook on the other side. 
Once cooked, remove from the pan and set aside. Add the garlic to the same pan and cook over a low heat for 3 minutes. Then add mustard and stir. Add the vinegar and cook for 5 minutes or until emulsified. 
Meanwhile, finely chop the chives, add to the mustard sauce along with the monks beard. Taste and season if necessary with salt and cracked green pepper. 
Add the scallops and cook all over a low heat for 1 minute. 
Slice the lemon and drizzle juice over. 
Plate and serve.