Scallops in the Green
KIERAN MCGARRY
I recently read that 14-25 May is ‘Be Nice to Nettles Week’. Recalling the ear-splitting howls when small children brush against the smallest of plants, I initially thought it was a joke. But apparently not: it’s a week that recognises the nettle’s critical role in preserving wildlife – ladybirds and a range of butterflies lay their eggs on stinging nettles.
Healthwise, the stinging nettle is also good to eat: strongly diuretic, stimulating the kidneys and activating the secretion of bile in the liver. It also has anti-inflammatory properties, so nettle tea works well for arthritis or hangovers – or both.
Nettles are also great pureed and go particularly well with scallops.
Scallops with crispy prosciutto and a nettle sauce (serves 2)
You will need:
6 scallops
2 slices of prosciutto ham
100g salted butter
200ml vegetable stock
100g young nettles plus a dozen or so to garnish
Juice of half a lemon
50g wild garlic
75g cooked frozen peas
2 shallots finely diced
100ml of vegetable oil
Method
Place the prosciutto ham on a baking tray with some grease proof paper. Bake in a pre-heated oven at 180oC for 8 to 10 minutes.
Remove ham from the oven, place on some kitchen towel and allow to cool.
For the crispy nettle garnish, heat oil in a small pan to approx. 180oC. Add a dozen or so small nettles for 30 seconds. Remove from oil and place on paper towel to cool and crisp up.
In a medium pot, melt 25g of butter. Add the nettles and cook on medium heat until the leaves have wilted and water is released. Add stock and lemon juice, puree until smooth and season to taste.
In a small pan add 25g of butter. Sautee the diced shallot until soft. Add chopped wild garlic and peas, season to taste.
For the scallops, melt 50g of butter on a plate, then place the scallops in the butter to coat them on both sides. Pan fry the scallops on medium-high heat for 2-3 minutes each side.
The scallops should be served immediately, so plating the other accompaniments while they cook is recommended.
Spoon the nettle sauce onto a large plate and, using the back of a spoon, spread into a circle with a well in the middle. Add the pea and wild garlic mix to the middle and serve the scallops on top. Garnish with shards of prosciutto and crispy nettles.
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