Valentine's Recipes | Scallops with coco bean and sage butter and sage leaves & Chocolate mousse
With Valentine’s Day fast approaching, I thought it would be a great time to share some easy, yet impressive dishes that you can cook at home to show that special someone how much they mean to you.
Traditionally, scallops and chocolates are seen as the food of lovers, therefore it was only right that we incorporated these ingredients into this week’s recipes. Both dishes are easy to prepare, using fresh, minimal ingredients to create restaurant quality dishes.
The first is a rich and flavoursome scallop recipe, made with coco beans and sage. I’d recommend buying fresh scallops from your local fish mongers; however, you may have to pre-order these in advance, especially as they are a popular choice for Valentine’s Day meals.
The second recipe is a light chocolate mousse, with a hint of sweetness - making it an ideal dish to round off a romantic meal.
If all else fails this Valentine’s Day, don’t worry - Waterman have got your back this year! We have prepared a selection of Cook & Dine Valentine’s Day boxes so that you can enjoy a restaurant quality, romantic meal at home.
For more information or to order your cook & dine box, please visit: www.waterman.house/products/valentines-cook-dine-chateaubriand?select=1676390400
Scallops with Coco Bean, Sage Butter and Sage Leaves
- 12 scallops
- 200g coco beans, dried
- 150g butter, unsalted
- 50g sage, removed from stalk
- 25g capers
- 2 shallots finely chopped
- 1 lemon
- 3 bay leaves
- Stalks from sage
- 1 carrot, peeled and halved
- 1 onion, halved
- 2 celery stalks, halved
- 3 cloves of garlic
- To start, soak the coco beans overnight in water. Once soaked, rinse off and place in a pot with fresh water. Add the stock ingredients to the pot and gently simmer until soft. Once cooked, remove the coco beans from the cooking stock and discard the rest of the vegetables
- If you have bought fresh scallops still in the shell, you can use a small oyster shucking knife to prepare them. Hold the shell with the flat side next to your thumb and the curved side held by your fingers. Slide the knife into the shell and twist to break the hinges and open. Next, slide the knife under the scallop to release from shell. Using a spoon, dislodge from the other half of the shell and remove. To remove the skirt, use your fingers to remove the muscle and hold the scallop, being careful not to tear the flesh. Clean under cold water and place on a tea towel. These must be eaten within 24 hours
- To cook the scallops, pat dry and season. Place a little knob of butter in a frying pan on the heat and once melted add in the scallop cooking for 2-3 minutes on one side- don’t move them around the pan. Turnover and cook on the other side for 1-2 minutes
- Once cooked, remove the scallops from the pan and add in the remainder of the butter. Gently cook off the shallots, add in the capers, sage, coco beans and cook until the shallots are soft. Add in the coco beans and mix. Squeeze in the lemon juice and serve with the scallops. Taste for seasoning
- 250g dark chocolate, broken down
- 70g unsalted butter
- 6 eggs, separate the white from the yolk
- 1 pinch salt
- Melt the chocolate and butter in a bain-marie (heat proof bowl over a pot of simmering water). Ensure that no water is going into the mix as it will break it down. Once all the chocolate is broken down, leave aside to cool
- Beat up the yolks in a bowl and mix into the chocolate and butter mix- you don’t want the eggs to scramble, you want to gently fold these in
- Next, in a spate bowl, whisk the egg whites, add in a pinch of salt, and whisk into stiff peaks. You want to mix both mixtures into one by gently folding the egg whites into the chocolate mix
- Place the mix into bowls and refrigerate for four hours before serving