Scallops with confit potatoes and a ginger and thyme velouté

  • Serves 4
  • Ready in about 1 hour
  • Easy
Angela Hartnett's scallops with confit potatoes and a ginger and thyme velouté recipe is a real winner.

Nutritional info per serving

  • Calories532kcals
  • Fat35.9g (21.6g saturated)
  • Protein31.8g
  • Carbohydrates16.1g (2.7g sugar)
  • Salt1.1g

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  • 350g jar goose fat (from larger supermarkets)
  • Few fresh thyme sprigs
  • 1 fresh bay leaf
  • 2 garlic cloves, unpeeled and roughly cut up
  • 200g good waxy new potatoes
  • 75g girolle/chanterelle mushrooms (or use baby chestnut), cleaned
  • 25g butter
  • 12 fresh prepared scallops (orange coral removed)
  • ½ tsp Madras curry powder

For the ginger and thyme velouté

  • 15g unsalted butter
  • 2 shallots, finely chopped
  • 1 fresh bay leaf
  • 50g fresh root ginger, chopped
  • 1 garlic clove, unpeeled and roughly cut up
  • 150ml dry white wine
  • Few fresh thyme sprigs
  • 150ml fresh chicken stock, hot
  • 142ml carton double cream


Make the potato confit

  1. Melt the goose fat in a small saucepan over a medium heat. Add the herbs, garlic and potatoes, season, and bring to a gentle simmer. Reduce the heat to low and cook for 15-18 minutes, until just tender. Cool, then lift the potatoes from the fat and peel with a small, sharp knife. Set aside. Angela’s tip: Buy ratte potatoes if you can find them. Cook the potatoes very slowly. You can re-use the fat – cool until solid, then chill.

Make the velouté

  1. Meanwhile, melt the butter in a clean saucepan. Add the shallot and a little salt and cook quickly over a high heat for a few minutes to just soften. Add the bay leaf, ginger, garlic, wine and thyme, and reduce by two-thirds. Add the stock and reduce by half. Add the cream and reduce by half. Strain into a clean pan and keep hot over a very low heat. Angela’s tips: a velouté is a creamy light-coloured sauce, so don’t colour the shallot when frying. Reduce the wine well to remove the alcohol and concentrate the lovely grape flavour.

Sauté the mushrooms

  1. Using a knife, scrape off the outer layer of each mushroom stalk. Put the butter in a small frying pan over a high heat. Add the mushrooms and sauté for a few minutes. Take the pan off the heat and remove the mushrooms with a slotted spoon.

Pan-fry the scallops

  1. Cut each scallop in half through the middle, then sprinkle with the curry powder. Reheat the butter in the mushroom pan over a high heat.
  2. Add the scallops – in batches – and cook for 30 seconds. Flip with a palette knife and cook for a further 30 seconds. Set aside on kitchen paper somewhere warm. Repeat with the remaining scallops. Whizz up the velouté using a stick blender, until slightly frothy. Cut the potatoes into medium-thick slices. Put 6 slices in a circle, spaced apart, on each deep serving plate. Rest 1 slice of scallop against each potato slice, then dot with mushrooms. Spoon over the velouté to serve. Angela’s tips: scallops must be cooked briefly. Lay them out in a circle in the pan, so you know which ones will be ready first.
  • You can confit the potatoes the day before, chill, then bring back to room temperature and slice. The velouté can be made up to 2 days ahead, then reheated and whizzed.
  • White Burgundy is a truly outstanding partner for this dish, with a rich fresh fruit flavour and rounded, creamy, nutty notes.

From November 2005

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