Food Network UK

Smoked haddock with seared scallops

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Ingredients

  • 1 small fillet of cold smoked haddock
  • 1L chicken stock
  • 3 plump scallops
  • 40ml double cream
  • 3 medium shallots, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 1 spring onion, finely Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped
  • 50g Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , cut into small pieces
  • Pinch of saffron
  • 1 tbsp horseradish
  • 100g smoked salmon
  • Salt and freshly ground black pepper

Use imperial measurements

Method

How to make Smoked haddock with seared scallops

1) Technique: Poaching A way of cooking ingredients in simmering water. I know this Teach me, please Poach the haddock in the chicken stock until cooked, remove from the pan and then reduce the stock.

2) Sear the scallops on a hot griddle.

3) Reduce the cream by boiling with the shallots and spring onions, adding a little of the reduced stock

4) Shake in the cold Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter and add the saffron and horseradish

5) Cut the smoked salmon into strips and add to the sauce, seasoning to taste.

6) Put haddock on plate with the scallops on top and serve with the sauce around the fish.