Masterchef winner Jamie Scott's scallop recipe

MASTERCHEF: The Professionals winner Jamie Scott of Rocca, St Andrews, takes time out from his packed schedule to share his delicious fish recipes

Ingredients

• 50g butter
• 10 diver caught scallops (roe
• and skirt removed)
• 1 tsp curry powder
• 1 tsp fine sea salt
• 50g chopped hazelnuts
• 3 blood oranges (1 juiced, 2
• peeled and sliced thinly)
• 100ml white wine vinegar
• 1 tsp honey
• 1 tsp wholegrain mustard
• 50ml hazelnut oil
• a few red chard leaves
• 1 red chicory
• 1 white chicory (both chicory
• stalks and leaves removed,
• keep in iced water)

Serves: 2   Difficulty: Medium   Time to cook: 25 mins

Method

Since winning MasterChef: The Professionals, life has been a whirlwind. The restaurant has been busy with bookings, we’ve introduced new MasterChef-inspired menus and are now open for lunch as well as dinner on Fridays and Saturdays, so I’ve had very little time to rest up.

There’s a great camaraderie in the kitchen at Rocca in St Andrews – food is our passion, fresh produce is at the heart of all our menus and working with Scottish suppliers is a key factor in our success.

I  find scallops is an ingredients many people feel shy of cooking at home, when in fact they can be included in a variety of easy to cook recipes.

Jamie will be competing in the Scottish Chef of the Year live final at the ScotHot Exhibition on 5 March at the SECC.

The scallops used in this recipe were sourced in Oban and I love the fusion of unusual, surprising ingredients.

Method

1 To make the dressing, mix the mustard, most of the orange juice, honey and vinegar together, then slowly add the hazelnut oil until emulsified. Remove a mix of chicory leaves from the water, pat dry and add to the dressing, add the hazelnuts and sliced blood orange and gently mix together.

2 Season the scallops with a mixture of the curry powder and sea salt, then cook in a hot pan for 1 minute, add the butter and turn the scallops over. Add the final squeeze of orange juice, coat in the melted butter and remove from the pan.

3 Neatly place the scallops on the plate, arrange the chicory leaves, chard and blood orange slices around the scallops and finish with the dressing, hazelnuts and a drizzle of hazelnut oil.