Hiya Food Tube,
my name's Natalie. I'm here to teach you how to cook posh nosh
for your friends, or that loved one. We're going to start with something really simple, which is
scollops
with a sauce vierge. It sounds fine dining, but really, really simple.
We're going to start with the sauce, and we've got these beautiful plum tomatoes.
You can get them at your greengrocers, at the market, they got a beautiful
flavour, but first we go get the skin of it. So I'm just put in a little cross
in here,
into our tomatoes, and and then that will be the start
how we get this skin off them. Just grab the kettle.
Fill it up. You only want it in there 15-20 seconds
I've got my little slotted spoon in, just gonna get it out. I don't wanna burn my fingers, and straight into the ice.
That will just shock them. So, as you can see the skin's starting to
peel off lovely there. Put that to the side. So our tomatoes are peeled, and
now we just want to take the seeds out. Get rid of the seeds. And then we can start with our
sauce.
So, straight down the middle like that.
And then just go along. So there.
And just like that. Sort of like skinning a fish.
Just along there, and that's them out. We've got no seeds.
They go in the bin. Bosh. I just sort of then cut it in half again,
and just chop, slowly, little squares.
Doesn't have to be perfect. Right, so we've got our tomatoes
chopped their lovely there. Put that into the pan.
Just throw them in there like that. I've got a nice
banana shallot. The little ones, they're like little onions, you don't want that.
And what we gonna do, instead of peeling it first, we're going to slice it
straight down there like that and then
peel off that extra layer, and off like that. Like an onion,
it's got lines. So follow the lines down here,
and then I go along here.
Now, cos the shallots are quite small, I tend to just go one or two times,
now it's starting to look like a little hedgehog. And then I just
slice down, like that. Doesn't have to all be the same size
you know, it can be rustic. It is home cooking.
And that's it all sliced up lovely.
Just throw that straight into the pot like that. Right, so now
onto our basil. Little tip for you. To keep it living in your fridge a little bit
longer
J Cloth, bit of kitchen roll, just dampen it and wrap your herbs in it. So take out our basil,
gonna just shred it up. Doesn't have to be perfect again.
I'm going to take a couple sprigs of it, just pick the
leaves off like that. You can keep the stalks. Get all the bigger leaves
like that, and put the bigger one inside
all the little ones inside the big ones. Just like that.
And then we roll them over. So we've rolled them over very nicely,
and again just gently shred it along.
and now because we wrapped them all up,
means we haven't got to do each leaf by leaf.
And just like that it's all finely shredded. So straight into the pot with that. So,
we've got some lovely olive oil. You want about a 100ml there.
You want to season with salt, everything has got to be tasty.
And then we're going to have the juice of half a lemon in there as well.
Just cut it there, and juice into there.
Right, straight onto the heat. Just a gentle heat. For a couple of minutes to warm
through. And then we're going to take that off, and let that sit for ten minutes for all the flavour to
get in there. Just give it a stir, so that it's all nice and mixed,
around. That was bubbling away. We're going to take it off the heat now.
Let that sit for 10 minutes and get on with cooking our scallops.
Now we've got these beautiful, beautiful scallops that we've got from our fishmonger
We're going to serve it in the shells, which makes it look even
posher. Things to look for when you're looking for scallops. You want
them to be beautiful and white and plump, because if they're all slimy
and start going a yellowy colour it means that they're no good.
And also, give them a little smell. they shouldn't smell fishy. If they smell fishy
there on the turn, just throw them in the bin or just don't buy them. What we want to do is, we want
season them up before they go in the pan, and pop them on the board, and keep the shells for later.
So, a bit of salt.
And a little bit of pepper.
Like that. And now I'm going to get
olive oil. Whack that in the pan. Now, the thing with scallops they cook really,
really quickly. One to two minutes on each side.
Once you've got that sear on the bottom, you flick them over
and then literally they're done within a minute. I like to cook my scallops in a
clockwise direction
So I put the first one in at number 12, and just dot them around
then you know which ones to flip over first. We've put them in, and as you can hear, can you hear that
sizzle,
That's what you want. That's the sound you want coming from your pan. If it's not doing that then they're not going
to cook properly. They're already ready, I can smell them. Now we're going to flip them over,
because we started at number 12 we know which one needs to go
first. So using a spoon, you don't want to burn your fingers,
flip them over, like that, going around the pan.
Be careful, cos the oil will be hot, and will splash back on you. I just want to get a bit of kitchen paper,
because I want to drain them off. We don't want them all oily,
and horrible. Squeeze that lemon juice in there,
and that will freshen them up. I'm just going to check
to see if the other side is all done, and that's ready to come off the heat.
It was that quick. Using the spoon just put them straight onto the kitchen paper, and what this will do
is it will just get rid of any excess oil, because you don't want to be eating a greasy scallop.
There's nothing worse than that.
Just on there. Just gonna grab my plates. Just gonna put
a handful of this rock salt here, we're not going to
eat it, so don't worry about that. But this is for our beautiful scallop shells.
The shells we saved earlier I've just blanched them under the kettle just to make sure that they're
sterilized and obviously because we had raw scallops in there we don't want to give nobody food poisoning.
I'm just going to lay them on there, and what happens is that the salt balances them out so they're not
slipping all over the plate. And then we want to take our scallops
and just put one in each shell and just looks so pretty sitting in their natural shells.
If you can't get shells you can just put them on the plate in a little triangle
and then drizzle the sauce all over like that. So we're going to get our lovely sauce
Just give it a little stir up, and that should have cooled down.
Just want to spoon a little bit over
each lovely scallop. And look, it's already starting to look like something out of a fine dining restaurant.
So we got these beautiful little cresses. You can get them now in supermarkets, if you can't get
hold of them then you can always garnish with a little bit of chopped up basil, or
you know, coriander. You want to just scatter them over just like that, they just look so pretty.
And all these posh restaurants use these, these days.
So there you go. There's the finished dish. Sweet scallops
with sauce vierge, little micro herbs. Beautiful posh nosh done
in 10 minutes at home. It's going to knock anyone's socks off.