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Char-grilled Scallops on Creamed Potatoes and Herb Salsa recipe

Hub-UK first came into existence back in May 2000. Seems a long time ago now!

Back then the internet was a very different place with much more of an amateur feel to it. In a lot of ways it was a pleasanter and more friendly place to hang out. For those of us interested in food and cooking it was a great opportunity to chat and share ideas with people living in other parts of the world.

It was also a time when everyone involved in cooking, whether they were just a keen amateur, a busy mum, a grandmother with a lifetime of kitchen experience or a professional chef just starting a career in the kitchen or one who was an old hand working at the stove, was happy to share recipes so others could enjoy them.

This recipe comes from Raymond Blanc's Cheltenham restaurant, Le Petit Blanc when it first opened in 1998.


For the herb salsa:

8 tbsp chopped mixed herbs - (tarragon, dill, flat parsley, chervil and coriander)
1 shallot, finely chopped
1 clove garlic, finely chopped
8 tbsp olive oil
1 tbsp lemon juice
Salt and ground white pepper

For the redwine sauce:

2 shallots, finely chopped
2 tsp red wine vinegar
1 tsp corinader seeds
1 tsp white peppercorns
1 tsp fennel seeds
400ml / 14fl oz red wine
100ml / 3.5fl oz dry white vermouth
100ml / 3.5fl oz port
2 cloves garlic, crushed
2 sprigs fresh thyme
1 bay leaf
400ml / 14fl oz fish stock

Other ingredients:

16 scallops
mashed potatoes to accompany
4 tbsp pesto sauce


For the herb salsa:

  • Mix all the ingredients together and chill until ready to serve.

For the wine sauce:

  • First heat the shallots in a large pan with the vinegar.
  • Then add the coriander seeds, peppercorns, fennel, wine, vermouth, port, garlic, thyme and bay leaf and allow the mixture to bubble until reduced by half.
  • Add the stock and continue to cook until reduced by half again.
  • Strain through a fine sieve, cool and chill until required.

For the scallops:

  • Grill the scallops on both sides until just cooked through.
  • Spoon mashed potato down the centre of four serving plates aand arrange the scallops in a neat line down the middle.
  • Drizzle the pesto sauce and a little of the red wine sauce over each serving.
  • Spoon the herb salsa on the top

Serves 4

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