Scallop and Prawn broth

Scallop and prawn broth

By Mike Robinson for The Field

Tuesday, 07 June 2011

Our best ingredients are not necessarily to be found on the land so a light broth of fish stock and white wine with scallops and prawns is a perfect starter.

Serves 4
■ Small bunch spring onions
■ 2 shallots
■ 1 clove garlic
■ 2 sticks celery
■ 2 medium carrots
■ Small bunch chives
■ 1 tbsp vegetable oil
■ 4 king scallops
■ 4 large tiger prawns or langoustines
or half a lobster each
■ Pinch of saffron
■ 1 litre good fish stock
■ 1 glass white wine
■ Salt and pepper
■ Juice of 1 lemon

Start by prepping all the ingredients. Slice up the spring onions, finely chop the shallots, garlic, celery, carrots and chives. Put a medium-sized heavy saucepan on to heat up. Pour in the oil, then give the scallops and prawns one minute on each side to colour. Remove them from the pan and add the vegetables (other than the spring onions and chives), sweating them off for five minutes. Add the saffron and stir. Now add in the stock, wine, salt and pepper and bring to simmering point. Simmer for 10 minutes, then taste and check the seasoning. Add some more if necessary. Turn off the heat, add the spring onions and chopped chives, and the lemon juice. Place the scallops and prawns in a big serving bowl and pour the broth over them. Leave for five minutes for the seafood to cook, then serve. This makes a fresh and light starter that's really spectacular.