The Caterer

Scallops with bubble and squeak, braised tomatoes and deep-fried basil

11 September 2006
Scallops with bubble and squeak, braised tomatoes and deep-fried basil


(serves 6)

16 large scallops
Crushed black peppercorns
Sea salt
1lb mashed potatoes (just sieved)
6 spring onions (sliced and peeled)
8oz cooked Savoy cabbage or Brussels sprouts
Few breadcrumbs
4 plum tomatoes
2tsp garam marsala
2 pinches chilli powder
8 large basil leaves (deep-fried and crisp)
8floz lobster and crab vinaigrette


Mix the mashed potatoes cabbage and spring onions together. Season with salt and pepper and add a few breadcrumbs to bind to a cake consistency. Mould the mixture into four potato cakes.

Blanch the tomatoes in boiling water and refresh in iced water. Remove the skins. Halve and remove the seeds. Place on a baking sheet and season well with salt and pepper. Sprinkle with garam marsala and chilli powder. Drizzle well with olive oil and grill until soft and flaccid. Do not burn. Keep warm.

Sauté the floured potato cakes until brown on both sides and keep warm. Put a little vegetable oil into a large frying pan and heat until it is nearly smoking.

Sprinkle the crushed black peppercorns and sea salt on the scallops and place them salt and pepper side down in the hot oil. They will spit when the roes split so take care. Cook for four minutes and leave them in a warm place for five minutes still in the pan. I only cook one side.

Place the bubble and squeak in the middle of a large bowl surround with the vinaigrette place the basil on top of the bubble and squeak and top with two halves of tomato and four scallops. I sometimes serve braised shallots between the scallops but any vegetable would be suitable.

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