{"id":2510,"date":"2016-11-14T15:15:26","date_gmt":"2016-11-14T15:15:26","guid":{"rendered":"http:\/\/nationalcookeryschoolguide.com\/?p=2510"},"modified":"2016-11-15T14:55:59","modified_gmt":"2016-11-15T14:55:59","slug":"kinloch_lodge_seared_scallops","status":"publish","type":"post","link":"https:\/\/nationalcookeryschoolguide.com\/kinloch_lodge_seared_scallops\/","title":{"rendered":"Kinloch Lodge Seared Scallops"},"content":{"rendered":"[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ width=”1\/1″ tablet_text_alignment=”default” phone_text_alignment=”default”][vc_row_inner text_align=”left”][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ el_class=”info_box” width=”1\/3″][vc_column_text el_class=”recipe_info_box”]Preparation time<\/strong>
\nxx
\nCooking time<\/strong>
\nxx
\nServes<\/strong>
\nServes 4 as a starter[\/vc_column_text][\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ el_class=”hide” width=”2\/3″][vc_column_text el_class=”recipe_desc”]Seared scallops with satay sauce by Marcello Tully, Kinloch Lodge.[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=”Full Width Line” line_thickness=”2″ divider_color=”default” custom_height=”80″][vc_row_inner top_padding=”3%” bottom_padding=”4%” text_align=”left”][vc_column_inner column_padding=”padding-2-percent” column_padding_position=”right” background_color_opacity=”1″ el_class=”method” width=”1\/3″][vc_column_text el_class=”method”]\n

Ingredients<\/h2>\n[\/vc_column_text][divider line_type=”Full Width Line” line_thickness=”2″ divider_color=”default” animate=”yes” custom_height=”40″]
\n
    \n
  • 8 King Scallops<\/li>\n<\/ul>\n

    For the Sauce<\/strong><\/p>\n

      \n
    • \u00bc of Fennel (roughly chopped)<\/li>\n
    • \u00bc Onion (roughly chopped)<\/li>\n
    • 30gm Fresh Ginger (finely chopped)<\/li>\n
    • 2gm Green Chilli (finely chopped)<\/li>\n
    • 2gm Red Chilli1 Red Chilli (finely chopped)<\/li>\n
    • 2 Cloves of Garlic (finely chopped)<\/li>\n
    • 20ml Sunflower Oil<\/li>\n
    • 600gm Coconut Milk<\/li>\n
    • 200ml Double Cream<\/li>\n
    • 227gm Smooth Peanut Butter<\/li>\n
    • Salt \u2013 to season<\/li>\n
    • Caster Sugar \u2013 to season<\/li>\n
    • Tabasco \u2013 to season<\/li>\n<\/ul>\n

      For the Garnish<\/strong><\/p>\n

        \n
      • Cashew Nuts<\/li>\n
      • Parma ham<\/li>\n<\/ul>\n <\/div>[\/vc_column_inner][vc_column_inner column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ width=”2\/3″][vc_column_text el_class=”method”]\n

        Method<\/h2>\n[\/vc_column_text][divider line_type=”Full Width Line” line_thickness=”2″ divider_color=”default” animate=”yes” custom_height=”40″][vc_column_text el_class=”method”]8 King Scallops (Allow 2 scallops per serving)<\/strong><\/p>\n
          \n
        1. Heat a frying pan with a little oil until hot and then fry the scallops for 1-2 minutes on either side. Then remove from the pan and place on a piece of kitchen roll in a warm place.<\/li>\n<\/ol>\n

          <\/h3>\n

          For the sauce<\/strong><\/p>\n

            \n
          1. Place the fennel and onion into a food processor and blend to a pulp.<\/li>\n
          2. Heat the sunflower oil in a saucepan and add the pureed ginger and fennel. Cook for 2-3 minutes stirring gently, so that they don\u2019t brown.<\/li>\n
          3. Add the chopped chillies, ginger and garlic and cook for a further 1-2 minutes.<\/li>\n
          4. Next add the coconut milk and double cream and bring to the boil.<\/li>\n
          5. Add the smooth peanut butter and stir in.<\/li>\n
          6. Season with salt, sugar and tabasco to taste.<\/li>\n<\/ol>\n

             <\/p>\n

            For the Garnish<\/strong><\/p>\n

              \n
            1. A sprinkle of roasted cashew nut pieces \u2013 (place on a baking tray and roasted in the oven for 3-4 minutes)<\/li>\n
            2. A slice of Parma ham<\/li>\n<\/ol>\n[\/vc_column_text][\/vc_column_inner][\/vc_row_inner][divider line_type=”Full Width Line” line_thickness=”2″ divider_color=”default” custom_height=”80″][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

              Seared scallops with satay sauce by Marcello Tully, Kinloch Lodge.<\/p>\n","protected":false},"author":3,"featured_media":3161,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false},"categories":[39],"tags":[],"yoast_head":"\nKinloch Lodge Seared Scallops - National Cookery School Guide<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/nationalcookeryschoolguide.com\/kinloch_lodge_seared_scallops\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Kinloch Lodge Seared Scallops - National Cookery School Guide\" \/>\n<meta property=\"og:description\" content=\"Seared scallops with satay sauce by Marcello Tully, Kinloch Lodge.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/nationalcookeryschoolguide.com\/kinloch_lodge_seared_scallops\/\" \/>\n<meta property=\"og:site_name\" content=\"National Cookery School Guide\" \/>\n<meta property=\"article:published_time\" content=\"2016-11-14T15:15:26+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2016-11-15T14:55:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/nationalcookeryschoolguide.com\/wp-content\/uploads\/2016\/11\/3food7.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1100\" \/>\n\t<meta property=\"og:image:height\" content=\"640\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"NCSG\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"3 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/nationalcookeryschoolguide.com\/#website\",\"url\":\"https:\/\/nationalcookeryschoolguide.com\/\",\"name\":\"National Cookery School Guide\",\"description\":\"A collection of the UKs most prestigious cookery schools\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/nationalcookeryschoolguide.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-GB\"},{\"@type\":\"ImageObject\",\"@id\":\"https:\/\/nationalcookeryschoolguide.com\/kinloch_lodge_seared_scallops\/#primaryimage\",\"inLanguage\":\"en-GB\",\"url\":\"https:\/\/nationalcookeryschoolguide.com\/wp-content\/uploads\/2016\/11\/3food7.jpg\",\"contentUrl\":\"https:\/\/nationalcookeryschoolguide.com\/wp-content\/uploads\/2016\/11\/3food7.jpg\",\"width\":1100,\"height\":640},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/nationalcookeryschoolguide.com\/kinloch_lodge_seared_scallops\/#webpage\",\"url\":\"https:\/\/nationalcookeryschoolguide.com\/kinloch_lodge_seared_scallops\/\",\"name\":\"Kinloch Lodge Seared Scallops - 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