HIS & HERS MAGAZINE IS DELIGHTED TO HAVE THE OPPORTUNITY TO SHARE ANOTHER RECIPE FROM NATHAN OUTLAW, FAMOUS MICHELIN STAR CHEF, WHO IS A DAVIDSTOW BRAND AMBASSADOR.
Nathan Outlaw’s style of cooking is one of simplicity but with complex flavour combinations using local, seasonal, responsibly sourced ingredients. Nathan is the AA Chef’s Chef of the Year 2014/15. Nathan currently has three restaurants and a pub in Cornwall. Restaurant Nathan Outlaw has recently relocated to the historic fishing village of Port Isaac from Rock, where it gained two Michelin stars, the Taste of the South West Gold Award and sat at number 4 of the ‘Top 50 Restaurants in the UK’ in the Good Food Guide 2014. Outlaw’s Fish Kitchen, also in Port Isaac, offers diners small seafood plates in an informal setting. It holds 1 Michelin star, 2 AA rosettes and the Taste of the South West Bronze Award.
In London, Outlaw’s at The Capital Hotel, Knightsbridge, where His & Hers magazine reviewer Jean Hill, enjoyed a luxurious stay, is where Nathan Outlaw has the consultancy, holds one Michelin star and an award for ‘Best Set Lunch’ in the Good Food Guide 2014. Nathan’s first book ‘Nathan Outlaw’s British Seafood’ (Quadrille) was named ‘Best Cookery Book’ by Food and Travel Awards 2013, his second, ‘Nathan Outlaw’s Fish Kitchen’ (Quadrille) was published in May 2014. It’s a cook book to treasure, with perfectly balanced ingredients, that make for delicious meals.
BAKED SCALLOPS WITH DAVIDSTOW® CRUMBS AND PICKLED ONION BUTTER
Serves: 4 starter portions Ingredients:
12 scallops, cleaned, shells retained and washed
240ml white wine
200g white bread, blended to crumbs
100g grated mature Davidstow® cheddar
1 handful of coriander, washed with the stalks left on
Pickled Onion Butter:
300g unsalted butter, cut into cubes and softened
200g pickled onions, drained and chopped
2 tbsp chopped parsley
Salt to season
1.Pre heat the oven to 220C
2.To make the crumbs, place the breadcrumbs and coriander into a food processor and blend until the coriander is well incorporated. Now add the grated cheese and blend for 30 seconds. Empty the contents of the food processor on to a tray and reserve until cooking the scallops
3. To make the butter, place the softened butter into a bowl with the chopped pickled onions and chopped parsley. Mix together well and season with salt. Reserve the flavoured butter until cooking the scallops
4. To cook the scallops, make sure the scallop shells are clean and dry. Place a scallop in each of the shells with 20ml white wine and 30g of the butter on top of every one. Arrange the scallops on as large oven tray and sprinkle cheesy breadcrumbs over the top of each one equally. Put the tray of scallops in the oven and cook for 6-8 minutes
5. To check they are cooked, insert a small knife into the centre of one scallop and hold it there for 10 seconds. Pull the knife out and place it on the back of your hand. The blade should be more than warm, but not piping hot. Remove the scallops from the oven and serve straight away
Created by Nathan Outlaw for Davidstow, courtesy of www.greatbritishchefs.com
Related feature: Davidstow Best of British Cuisine Recipe.