Starter: Pan roasted scallops with sweetcorn puree, crispy prosciutto and lemon butter
PUBLISHED: 11:56 29 November 2016
Owner Brendan Curran purchased the 15th century building that is the Pig and Whistle in Chignall Smealy four years ago. Previously senior cabin grew with an Irish airline, doing VIP work in the Isle of Mann, he was moved to Southend.
‘I wanted to settle down and buy a house, but ended up buying a pub! I have a thing for Wedgewood mulberry colours, by adding Tiffany lamps, fairy lights and plenty of candles, I hope it makes it more interesting for the diner. I wanted to keep the original features, but with a twist.’ Brendan’s passion is not only great food but exceptional service and next year he has plans to introduce cream teas on the terrace and a ladies luncheon club too. Here he shares a delicious starter that is sure to dazzle guests this Christmas…
12 queen scallops (roe removed)
2tbsp of olive oil
20g of butter
250g of fresh sweetcorn kernels
1 small white onion
50ml of vegetable stock
25ml of white wine
2 slices of prosciutto
Preheat the oven to 190C. Place prosciutto slices on to a wire rack and bake for 12-15 minutes. When done, remove from the rack and place on to a paper towel to absorb excess fat and leave to one side.
Make the sweetcorn puree by finely dicing the onion and cooking in a pan with the butter over a medium heat until soft but not coloured. Add the sweetcorn, wine and stock and simmer for 8 minutes. Remove from the heat and blend to a puree consistency. For the scallops, heat a non-stick pan over a medium heat, add the olive oil and carefully place the scallops in to the pan and cook until golden, about 2 minutes. Turn scallops over and add the butter and juice from the lemon. Season with salt and pepper, remove from the heat and allow the scallops to sit in the pan for another minute. To serve, place the sweetcorn puree on to the plate, top with scallops and a spoonful of the lemon butter remaining in the pan. Finally crumble over the crispy prosciutto.
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