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Pan-Fried Diver Caught Scallop Recipe from The Cookery School at The Grand York

Pan-Fried Diver Caught Scallop, Crushed Peas, Pancetta, Bacon Velouté

Located within Yorkshire’s only 5 Star Hotel, The Grand – The Cookery School provides a unique and fun day out for cooks and bakers of all abilities. Offering a tempting selection of 43 classes, from ‘Perfect Pastry’ to ‘Around East Asia’ and ‘Vegetarian Dinner Party’ – there’s a range of classes to suit everyone’s interests.

This pan-fried diver caught scallop recipe from The Cookery School at The Grand York’s Seafood Masterclass is a sure-fire winner to wow friends, family or that all-important dinner party guest with your new-found culinary skills.

DON’T MISS your chance to save an exclusive 25% off half, full-day cookery classes at The Cookery School at The Grand. 

Step One: Prepare the Scallops

1 large diver caught king scallop in the shell
Olive oil, for frying
Pea shoots, for garnish
2 thin slices of pancetta

1. To shuck the scallop: hold the scallop shell by the hinged end, turn the shell so the rounded part is touching your surface and the hinged part is at the top. Insert a long filleting knife into the shell against the flat part of the shell (lid) and in one movement, slice from the top to the bottom. The shell should open naturally after this cut.

2. Take off the lid and hold the shell housing the scallop in the palm of your hand with the flat hinged edge supported by your thumb. Using a serving spoon loosen the scallop skirt from the edge of the shell then locate the white muscle keeping the scallop connected to the shell. Scoop through the muscle first then the scallop will naturally come away from the shell.

3. Gently place your thumb through the connecting muscle and the scallop meat, break the connecting tissue, then peel the scallop away from the skirt. Peel away any sinew and wash the scallop in cold water for 30 seconds, then place on a J-cloth and pat dry. Chill until needed.

4. Clean the bottom half of the shell using hot water and set aside for later.

Step Two: Bacon Velouté

2 thin slices of smoked pancetta
½ shallot, sliced
1 clove of garlic
1 sprig of thyme
50ml white wine
300ml fresh fish or chicken stock
100ml double cream
Juice of ¼ lemon
Salt and pepper

1. In a saucepan, add the shallot, garlic, thyme and wine. Bring to the boil and reduce by half.

2. Add the stock and reduce by half.

3. Add in the cream and pancetta and simmer for 2-3 minutes, season to taste with salt, pepper and lemon juice.

4. Take off the heat and leave to cool for 10-15 minutes to extract as much flavour from the pancetta as possible.

5. Pass the mixture through a fine sieve, set aside the pancetta slices and reserve the liquid and chill until needed.

Step Three: Crushed Peas

50g frozen peas
1 small shallot, finely diced
1 clove of garlic, finely diced or crushed
10ml extra virgin olive oil
2g chopped chives

1. Blanch the peas in salted boiling water until soft but still vibrant green.

2. In another saucepan, add the olive oil, shallots and garlic and sweat until soft and translucent, then remove from the heat.

3. Drain the peas and add to the shallots and garlic. Crush with the back of a fork, add the chopped chives and seasoning to taste.

4. If the peas are a little dry, add a drizzle of olive oil to loosen. Set aside until needed.

Step Four: Serve

1. Pre-heat the oven to 180°C

2. Place the pancetta slices onto a tray lined with greaseproof paper and bake for 8-10 minutes until golden and crispy. Leave to cool.

3. Return the Bacon Velouté to the heat, bring to the boil and then turn off the heat, keep warm. Warm the peas.

4. Gently warm the scallop shell, place some sea salt into the centre of the plate and rest the scallop shell on top of the salt. Spoon the peas into the middle of the scallop shell.

5. Heat a non-stick frying pan on high heat. Once hot, add a drizzle of olive oil.

6. Depending on the size of the scallop, slice into 2 or 3 rounds. Season with salt and pepper and place into the pan. Cook for 30 seconds on each side.

7. Take the scallop out of the pan, squeeze lemon juice over and place them on top of the peas.

8. Place the crispy pancetta on top of the scallops and garnish with fresh pea shoots.

9. Using a hand blender, whizz up the sauce until frothy, and then spoon around the peas.

Pan-Fried Diver Caught Scallop Recipe from The Cookery School at The Grand York - saucing

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The Cookery School at The Grand York

Written by

Peter Henry


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