Scallops, porridge & radish

Scallops, porridge & radish

By
From
The New Nordic
Serves
4
Photographer
Simon Bajada

Earthy flavours play an important role in many new Nordic dishes. In this dish, the scallops and spelt provide a wonderful contrast that really accentuates their unique flavours. Crisp, fresh radish finishes off the dish with a satisfying crunch and peppery punch. If you’d like a little extra saltiness, garnish with a little fish roe.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
50g thin slices of prosciutto, or piece of speck, chopped into strips
500ml fish stock
125g rolled spelt flakes
1 teaspoon apple cider vinegar
1 tablespoon salted butter
12 scallops
1 tablespoon chopped dill
150g radishes, julienned and submerged in cold water

Method

  1. Heat 1 tablespoon of the olive oil in a frying pan and cook the prosciutto for 3–4 minutes, until crisp. Drain on paper towel.
  2. Pour the stock and 200 ml water into a saucepan and bring to a simmer over a medium heat. Add the spelt flakes and cook, stirring often, until it has the consistency of wet porridge. This will take 8–10 minutes. Remove from the heat. Stir through the vinegar, check the seasoning and set the pan aside.
  3. In a clean non-stick frying pan heat the remaining oil and the butter over a high heat. When the butter is foaming, fry the scallops for 1–1½ minutes on each side until just cooked.
  4. Stir the prosciutto and dill through the porridge. If the porridge has become a bit claggy and gluey, add a little boiling water to loosen it.
  5. Spoon the porridge into serving bowls and top with the scallops and drained radishes.
Tags:
Nordic
Scandinavian
Scandi
Swedish
Sweden
Denmark
Danish
Norway
Norwegian
Finland
Finnish
Iceland
Icelandic
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