Rooms on Regent's Park - 37 Sussex Place

Introducing

Rooms on Regent's Park

The perfect venue for conferences, meetings, events and private dining...

SEARED SEA SCALLOPS, CARROT PUREE, SAMPHIRE, AND PICKLED BLUEBERRIES

Carrot puree:
     Peel carrots chop to small pieces. Place into a saucepan and add butter, water, stock, lemon juice and salt. Bring to boil, then reduce heat and place lid on pot, cook for a further 15 minutes. Add to kitchen blender and blend for at least 5 minutes. Pass carrot through a fine strainer and cool, serve at room temperature.

Samphire:
     Blanch samphire in boiling water for 30 seconds, refresh under cold water for until the samphire is cold then dry off.

Pickled Blueberries:
     In a saucepan add the vinegar, cloves, peppercorns, parsley and sugar. Bring to boil then take off heat and add blueberries. Wrap the pot in “Cling-film” and place in the refrigerator.

Scallops:
     Place clarified butter and oil into a frying pan and turn gas on to heat. Once butter is bubbling add scallops and cook for 1.5 minutes each side with only turning them once.

To plate:
Smear carrot puree onto plate. Place the scallops in a row along the carrot puree with 4 pickled blueberries on the sides. Arrange the samphire neatly on top of scallops, season with cracked black pepper and sea salt.

Get in touch Tel: +44(0)20 7772 6299 Email: sales@rorp.co.uk