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Potted shrimps, seared scallop salad, lemon and ginger dressing by Andrew Thompson

11 September 2006

INGREDIENTS

(serves ten)

100g melted butter
1kg Morecambe Bay shrimps, blanched and peeled
50g diced shallots
25g blanched lemon zest
25g diced ginger
Salt and freshly ground pepper
50g clarified butter
10 scallops
Salt and pepper

For the lemon and ginger dressing 30ml lemon juice
100ml olive oil
1tbs diced ginger
2 finely chopped shallots
2tbs chives
Salt and pepper

To garnish Dressed salad leaves

METHOD

Melt the butter and mix with shrimps, shallots, lemon zest, ginger and seasoning. Cool. Wrap in cylinder with clingfilm and leave to set overnight.

Heat clarified butter in a pan. Halve the scallops and sear for 20 seconds each side. Season.

To prepare the dressing, mix together the lemon juice, olive oil, diced ginger, shallots, chives and salt and pepper to taste.

To serve, put a cylinder of potted shrimps in the centre of a plate, brush lemon dressing over scallops, and garnish.

Andrew Thompson

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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