Seared Hand Dived Scallops, Potato Risotto, Langoustine, Crab, Lobster and Glendale Salad by Scott Davies of The Three Chimneys, Skye

Three Chimneys Head Chef Scott Davies creates exceptional dishes that optimise Scotland’s culinary heritage and wealth of ingredients. Each day brings a new menu showcasing food sourced from local producers, fishermen, crofters and other local businesses of many kinds, reflecting the richness and variety of Skye’s authentic natural larder.

Ingredients

(Serves 4)

6 medium hand dived scallops, cleaned and cut in half

12 langoustines, cooked for two minutes, peeled

1 live lobster, cooked, cleaned and cut into bite-size pieces

½ lemon, juice only

½ tsp dried seaweed flakes

Sea salt

Butter and rapeseed oil

For the potato risotto:

2 shallots, peeled and finely chopped

2 cloves garlic, peeled and finely chopped

100ml Riesling white wine

4 red rooster potatoes, diced into small cubes

250ml shellfish stock

50g Isle of Mull cheddar, finely grated

2 tsp mixed chopped parsley, chervil, dill and fennel

1 live crab, cooked and meat removed, white and brown kept separate, brown meat finely chopped

½ tsp dried seaweed flakes

Sea salt

Butter and rapeseed oil

To finish:

Mixed garden herbs

Mixed salad leaves

Lemon salad dressing

Method

1 For the potato risotto, sweat off the shallots and garlic in a little butter, oil and a pinch of salt for two minutes without colouring. Add the wine and reduce by half. Add the diced potato, another pinch of salt and cook for one minute. Add a ladle of the shellfish stock, repeat this process until the potato is just cooked with a little texture. It is important to keep stirring all the time. To finish, add the grated cheese, mixed herbs, brown and white crab meat and seaweed flakes. Season to taste.

2 In a large frying pan heat a little oil until very hot. Add the scallops cut side down with a pinch of salt and cook for two minutes until golden brown. Turn over and add a good knob of butter, add the langoustines and lobster cook for a further minute turning the langoustines and lobster half way through. Add the lemon juice, sea salt and seaweed and remove from the pan.

3 To serve, split the risotto between four bowls, place three scallop halves, three langoustines and a few pieces of lobster on top of the risotto. Finish with salad leaves, mixed garden herbs and lemon dressing.

In association with Taste Communications.

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