Corfe Castle is made
even more appealing
by the The Greyhound
Corfe’s delicious dishes.
KING SCALLOPS
WITH BLACK INK VELOUTÉ, CARROT
PURÉE AND PANCETTA CRISPS
Spring is for seafood with this sophisticated
but deceptively simple dish from The
Greyhound Corfe’s Dumitru Fercal
{
}
If you’re treating yourself to some king
scallops, naturally harvested of course, then
it’s best to show this great ingredient some
respect and not do too much to spoil their
taste of the sea and satisfying texture. Head
chef at The Greyhound Corfe, Dumitru
Fercal, does just that, searing them quickly
and then wrapping them gently in a black ink velouté
(from the French for silk), which heightens their savoury
sea notes. The carrot purée helps to bring out the
sweeter scallop flavour and the pancetta adds some
crunch. The result is a dish that you could serve to
friends and have them wondering how you managed to
smuggle a chef into your kitchen. Not surprisingly, given
that Dumitru’s menu at The Greyhound is full of great
local ingredients from sea and field, it’s also a dish that
can make the most of local Dorset produce to really
take it to the next level.
Ingredients Method
Serves 1
3 large scallops
120g black ink velouté
60g carrot purée
2 pancetta slices
Salt and pepper
In a hot pan of olive oil, sear the scallops
on one side until they become a nice
golden colour. Remove from the heat and
leave to rest.
Black ink velouté
Put half a finely diced shallot into a hot
pan, add 25g butter and cook until it
becomes a paste. Add a tablespoon of
flour and stir for a couple of seconds. Add
half a glass of white wine, one anchovy in
oil, half a garlic clove, a pinch of salt, and
a pinch of white pepper.
Add 250g tomato sauce and two spoons
of black ink. Cook together for about five
minutes and at the finish pass the sauce
in the sieve and leave it to chill.
Sof t and tender
s c a ll o p s w i t h c