Our CLIMAVORE Apprenticeship programme continues in Summer 2020 with adaptations in response to Covid-19. Meeting every week over video chat to discuss sustainable aquaculture, CLIMAVORE ingredients, foraging and test recipes, the apprenticeships continue as a paid opportunity for young people and a series of 1-to-1 sessions.
Using learning from previous workshops in Portree High School’s Hospitality and Practical Cookery course and their own local knowledge, the apprentices have been developing recipes to be published in a new CLIMAVORE Recipe Book this Summer.
Using locally sourced, Hand-dived scallops, this recipe is as sustainable as it is delicious! Using Three key west coast ingredients, this easy starter is quick and simple and adds a great local twist to your meal.
● 12 Large, Hand dived Scallops
● A splash of rapeseed oil for frying
● A squirt of lemon juice
● For the Skirlie- 200g sliced Stornoway Black Pudding (for a meat free option- use dried flaked seaweed instead)
● 120g of Panko Breadcrumbs
● 4 medium potatoes, peeled
● 4 tbsp double cream
● 4 tbsp milk
● 60g butter
First make the Skirlie
Skirlie is a traditional Scottish dish, usually made made from oatmeal, fried onions and seasonings- in this recipe it adds a delicious crisp topping. For a richer flavour, use Stornoway Black Pudding- simply place the slices on a baking tray in the oven for about 75 minutes at 120°C. Alternatively for a lighter, meat-free option, dried seaweed flakes work well.
Mix your chosen ingredient with the breadcrumbs (Panko breadcrumbs for a lighter Skirlie) and into the oven for 15 minutes.
While still warm, mix together well until fine then set aside.
Second prepare your mashed potatoes
Cut and dice the potatoes evenly, and stick them in a pan of cold water with a pinch of salt. Bring them to the boil, then bring down the heat and cook until soft. Drain them, then leave on a low heat to dry for a few minutes. Mash the potatoes well, then add the milk, cream and butter and mix well.
Remove the scallops from their shells and clean before seasoning with salt and pepper. Heat a large frying with the rapeseed oil, then fry on both sides until slightly brown.
Then sprinkle with lemon juice.
To serve, pipe the mashed potato round the edges of a scallop shell, place the scallop in and cover with a spoonful of the skirlie. Serve with fresh salad leaves and dressing to garnish.
Image credit: Murdo MacGillivray, Seared Scallops with Skirlie and Potato 2020.
Published on 30 June 2020
CLIMAVORE: On Tidal Zones is a long-term project that looks at forms of eating that address environmental regeneration through the promotion of ingredients that proactively respond to the new ecological challenges of the Scottish waters.