About Wilde Thyme Head Chef Andy Laycock -
A passion for world food and attention to detail saw him rapidly gain experience and he was promoted to Head Chef of Wilde Thyme in 2013. He was a finalist in the Scottish Chef of the Year 2015, and twice a finalist in Game Chef of the Year, a national competition.
- 1 hand dived Orkney scallop in its shell
- 1 bulb of fennel
- 1 tsp of fennel seeds
- 2 shallots
- 1 carrot (grated)
- 150ml of white wine
- 100ml of fish stock
- 100ml double cream
- 50ml of semi skimmed milk
- 100ml part white wine vinegar
- 200ml parts olive oil
- 100ml part water
- 1 star anise
- Sea salt
- Micro herbs for garnish
- Open the Scallop, remove the meat and roe. Separate the roe and retain. Clean on half of the shell for presentation.
For the fennel:
- Top and tail the fennel bulb and slice finely, keeping the trim.
- Into a pan, add the white wine vinegar, olive oil, water, 1 sliced shallots, 1/2 tsp of fennel seeds and 1/2 tsp of salt.
- Add sliced fennel to the pan and bring to the boil, simmer until tender.
For the sauce:
- Into a pan, place the fennel trim, the scallop roe, the remaining fennel seeds, the grated carrot, 1 star anise and the remaining sliced shallots.
- Put on a high heat until the ingredients start to brown.
- De-glaze; by adding the white wine to the pan.
- Reduce until the white wine has virtually evaporated
- Add the fish stock and bring to the boil.
- Add the cream and semi skimmed milk, reduce by a one third.
- Add the ingredients to a food processor and blend. Strain through a fine sieve and season with salt to taste.
For the scallop:
- Place a frying pan on a high heat and a little oil. When the pan and oil are hot, Add the scallop; presentation side down, season with touch of salt.
- Cook for 1 minute or until the side is caramelised golden brown.
- Flip the Scallop and cook for a further 30 seconds, again season lightly with salt.
- Take the pan off the heat.
Assembling the dish:
- Sit the cleaned scallop shell on a bed of sea rock salt.
- Place the drained fennel and shallot confit in the bottom of the shell.
- Place the cooked scallop on top of the confit.
- Foam the sauce Jaqueline with hand blender; until light and foamy.
- Spoon the foamed sauce onto the scallop. Garnish with micro herbs; chervil, celery cress and fennel shoots.
Then serve, and enjoy!