James's jaunt around Britain: Bacon, scallops & apples with onion ringsBy James Martin For Weekend Published: 22:31 GMT, 1
James’s jaunt around Britain: Bacon, scallops & apples with onion rings
James Martin For Weekend
James Martin tasted the most mouthwatering local produce in every corner of the UK for his new TV series and book – and here you can try his recipes yourself
This dish is enough to make diners want to kiss the cook – truly scrumptious
I made this in Northern Ireland and toasted the oats in bacon fat, as chef Paul Rankin said to. The black butter there was amazing.
Made from cider apples, it’s also produced in Jersey and you can buy it online. It’s also great with cheese.
- 1tbsp olive oil
- 15g (½oz) salted butter
- 8 thick slices of streaky bacon
- 8 scallops, cleaned and roes removed
- Sea salt and freshly ground black pepper
- 50g (1¾oz) black butter (or 25g/1oz salted butter mixed with 1½tbsp black treacle)
- 50g (1¾oz) rolled oats
- 100ml (3½oz) beef stock or veal jus
- 50ml (2fl oz) dry cider
- 100ml (3½fl oz) jar of apple sauce, blitzed until smooth
For the onion rings
- 1ltr (1¾pt) vegetable oil
- 50ml (2fl oz) whole milk
- 25g (1oz) plain flour
- 1 large shallot, cut into thin rings
Heat a frying pan over a medium heat until hot.
Add the olive oil and butter, then fry the bacon and scallops for 1-2 minutes, seasoning and tossing every now and then, until crisp and golden.
Pop onto a plate and keep warm.
Put the pan back on the heat and add the black butter and oats.
Stir, season and cook for 1-2 minutes, then top the bacon with this mixture.
Put the pan back on the heat and pour in the stock or jus and cider.
Simmer over a high heat until reduced by half. Set aside and keep warm.
Heat the vegetable oil in a deep, heavy-based saucepan to 160°C, or until a breadcrumb sizzles and turns brown when dropped in. (Do not leave hot oil unattended.)
Line a plate with kitchen paper. Put the milk and flour into two separate bowls and season the flour.
Dip the shallot rings into the milk, then into the flour and toss to coat.
Carefully lower into the oil and fry for 1-2 minutes, until golden and crisp.
Lift out and drain on the kitchen paper and season with a pinch of salt.
Either pipe or spoon the apple sauce onto 4 plates, top each with 2 scallops, 2 oat-topped bacon slices and onion rings.
Drizzle with jus and cider sauce and serve.
James Martin’s Great British Adventure is published by Quadrille, £25. To order a copy for £20, visit mailshop.co.uk/books or call 0844 571 0640, p&p is free. Spend £30 on books and get FREE premium delivery. Offer valid until 23/02/2019.