Seared scallops, broad beans, mint and vermouth

Words by Lucy Studeley | Images by Betty Paton

At chef Ben Tunnicliffe’s maritime inn next to Newlyn Harbour, the chalkboard menu evolves subtly every day, following the ebb and flow of ingredients brought in by the tides and seasons.

Serves 4

Ingredients:

3 large scallops per person (cleaned)

Approx 1-1.5kg broad beans

300ml vermouth

300ml reduced fish stock

200ml double cream

12 large mint leaves (finely shredded)

A little vegetable oil

Method

Remove the broad beans from their pods and blanch for about 30 seconds in salted, boiling water until tender. Drain and refresh in iced water, then remove the outer shell from the beans if you feel it necessary (if they’re young and fresh, you probably don’t need to bother). Set aside in the fridge until required. 

Reduce the vermouth by boiling to approx. 50ml, then add the reduced fish stock and cream and reduce to the consistency of a thin sauce (don’t reduce it too much as it will set in the fridge - you can always reduce a little more while the scallops are cooking). Set aside to cool, then refrigerate until required.

When ready to eat, put your creamy sauce in a suitable sized pan to reheat, and gently warm to a simmer – you might want to thicken it slightly more at this stage by cooking for a little longer.  

Heat one or two frying pans, giving enough space for all of the scallops. Lightly oil with your chosen cooking oil and add your scallops one at a time neatly on their flat sides. Cook for 45 seconds to a minute until a lovely golden brown, then turn them over, season with salt and pepper and cook to your desired degree. If they are super fresh, then always undercook slightly!

While the scallops are cooking, add your shelled broad beans to the sauce to warn them through. Add the finely shredded mint leaves, and adjust seasoning if necessary. 

To plate, pour the beans and sauce into four bowls and put three cooked scallops in each. 

Serve with fresh, crusty bread and a nice glass of white wine.