Thread: Scallop Pâté

Had a whole bunch of scallop roe in the freezer, decided to try make something out of it. Turned out really well, would have taken a photo if my bloody phone would stop turning all my photos a horrid shade of purple.

450g of scallop roe, washed and trimmed
200g soft white fish cut into small pieces
1/4 cup dry white wine
1 cup cream
1/2 ricotta
1/8 cup finely minced chives
Pinch of smoked paprika
An egg
Salt and white pepper to taste
Small handful of finely chopped tarragon
1 tbsp butter
Juice of half a lemon plus zest

Add the wine, cream, zest and tarragon to a pot and bring to a very gentle simmer, poach the roe and fish in this liquid until slightly firm
Empty mixture into a blender along with the egg and ricotta and blitz until smooth, pass through a sieve if you desire a finer texture.
Add your butter, lemon juice, salt and pepper, paprika and chives to your mixture and place over a double boiler, mix constantly until mixture tightens up, jar and let it cool completely before using.

Yum
Wish I had 100g of whole scallop in my freezer

Sacrilege Angus. Rushy's recipe is clean scallop, eat scallop. Fast, efficient and yummy in the extreme.

I've been known to nail them while still in the water

Originally Posted by Tommy

I've been known to nail them while still in the water

Yup Tommy. De bloody licious that way.

Originally Posted by Rushy

Yup Tommy. De bloody licious that way.

My old man used to be able to do them on the bottom, fucken show off! In fact the bastard still beats me easily on air on scuba, obviously low cunning is relative to time served underwater, like it is on dry land.