West Coast shellfish sundae

West Coast shellfish sundae

Method

For the scallop ice cream
Dice the scallops and fry in a pan until caramelised. Add milk, cream and celtic kombu and bring to the boil. Once boiling, reduce to a gentle simmer for 3 minutes. Cream the egg yolks, sugar and glucose together. Add a little of the milk mix onto the eggs to scorch, then add remaining mixture. Return to the pan and gently heat until the mixture begins to thicken and coats the back of a spoon. Strain through a fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker.

For the Scottish langoustine ice cream
Shell the langoustine and chop up the meat. Fry both in a pan until caramelised. Flame with the whisky then add the milk and cream. Bring to the boil. Once boiling, reduce to a gentle simmer for 3 minutes. Cream together the egg yolks, sugar and glucose. Add a little of the milk mix onto the eggs to scorch, then add the remaining mixture, return to pan and gently heat until the mixture begins to thicken and coats the back of a spoon. Strain through a fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker.

For the Scottish lobster ice cream
Gently fry off the onion, garlic, carrot and fennel. Shell the lobster and chop up the meat and add both to a pan until caramelised. Flame with the brandy then add milk and cream. Bring to boil. Once boiling, reduce to a gentle simmer for 3 minutes. Cream together the egg yolks, sugar and glucose. Add a little of the milk mix onto the eggs to scorch, then add the remaining mixture, return to pan and gently heat until the mixture begins to thicken and coats the back of a spoon. Strain through a fine sieve. Add lemon juice. Season to taste and churn in an ice cream maker.

For the tomato and Scottish scallop coral sauce
Gently fry off the onion, garlic and fennel. When starting to soften, add the tomatoes, vinegar, scallop coral and pepper dulse and heat until the tomato is cooked down. Add the smoked paprika and tomato paste with a pinch of salt, pepper and sugar. Blend until smooth and pass through a fine sieve. Allow to cool.

For the garnish
Mix together a little of the grated parmesan and panko breadcrumbs and create a wafer shape on a baking sheet. Cook in a hot oven for a couple of minutes until the cheese melts. Allow to cool. Sprinkle with crisp ham and shony flakes.

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