Chef’s Recipe: Hand Dived Scottish King Scallops ‘Cullen Skink’

In every issue of Tees Life, a guest chef brings you the ingredients and method of cooking and serving a recommended dish.

Steven Lawford, head chef at Chadwicks Inn Maltby, describes how to make Hand Dived Scottish King Scallops, to serve four people…

4 x Large Hand Dived Scallops
500ml x Fish Stock
500ml x Cream
1 x Large Leek
2 x Potatoes
1 x Spring Thyme
100g x Fresh Parsley
1 x Side Natural Smoked Haddock

Make a fish cream by reducing the fish stock, with the thyme added, until there is a quarter of the liquid left. Add cream and bring to the boil. Pass through a fine sieve.
Open scallops and clean, leaving just the white scallop meat (you can ask your fishmonger to do this as it can be quite difficult). Slice the scallop in half.
Dice the leek, potato and smoked haddock. Cook leek and potato gently in the fish cream until potato is just cooked. Add smoked haddock and cook for a few minutes.
Finish with chopped parsley and season to taste.
Fry scallops in a very hot pan with oil for about a minute on each side.

Plate up
Spoon the cullen skink into bowls and top with the scallops.