Best Scottish Collops Recipes

SCOTCH COLLOPS

Steps:

• Trim off any fat and beat the escalopes, then roll them in seasoned flour.
• Heat the butter in a pan and when it is foaming, brown the escalopes thoroughly on both sides. Add the lemon rind and mace and pour the wine and stock over the escalopes and simmer gently for about 20 minutes or until the meat is tender.
• Put the veal onto a warmed dish. Beat the egg yolk with the cream and stir into the pan juices. Reheat, stirring well - but do not reboil. Pour over the veal and serve.

SCOTCH COLLOPS

Steps:

• Lightly season the scaloppini with salt and pepper. Melt 3 tablespoons of the butter and combine with the nutmeg, lemon zest, and 1/4 to 1/2 teaspoon of the salt. Mix with the egg yolks, stirring together until well mixed. Dip the scaloppini in the mixture, coating both sides, and then dredge both sides in flour. Put the scaloppini on waxed paper, and leave it to set at room temperature for 10 to 15 minutes. Melt another 2 tablespoons of the butter in a large sauté pan. Add the scaloppini, and cook until browned on both sides -- 2 to 3 minutes per side -- adding another 1 or 2 tablespoons of butter, if necessary. Remove the scaloppini from the pan, cover loosely with aluminum foil, and set aside to keep warm. Sprinkle about 1 1/2 tablespoons of flour in the sauté pan, stirring up any browned bits on the bottom of the pan. Stir in the chicken broth, and bring to a boil. Add the mushrooms and cook for about 5 minutes, stirring frequently. Return the scaloppini to the pan, turning to coat on both sides with the sauce. Cover and continue to cook until the scaloppini and mushrooms are cooked through. To serve, place the scaloppini and mushrooms on a platter and surround with the sauce. Squeeze the juice of 1 of the oranges over the scaloppini. Cut the second orange into quarters or slices, and set around the platter to garnish. Serve hot.

PAN-FRIED SCOTTISH SCALLOPS ON A LEEK PUREE WITH CRISPY BACON AND KALE CHIPS

Steps:

• Split the leeks from top to bottom and rinse thoroughly to remove any earth and grit.
• Drain and chop finely.
• Melt 20g butter in a saute pan on a medium heat, add the leeks and saute gently until the leeks have softened but not coloured, about 10-15 minutes, leave to cool.
• When cool, puree in a liquidiser or food processor with a tablespoon of cream and a tablespoon of milk. The texture of the puree should be that of whipped cream, so add a little more liquid if it is too thick.
• Cut the thick ribs out of the kale and cut into small pieces.
• Rub the oil into the kale pieces
• Spread onto a baking sheet and bake at 200C for 10 minutes (check frequently to make sure they don't burn)
• When crisp remove to a plate covered in kitchen paper and they will crisp up further
• Grill or oven bake the bacon (while you are making the kale chips) until it is brittle and crisp about 5-8 minutes.
• When cool, crumble into small pieces
• Melt the remaining 10g butter in a frying pan on a medium to high heat.
• Cook the scallops for 3 minutes each side.
• Spread a dessert spoonful of the leek puree across each plate.
• Top each with three scallops
• Drizzle over the buttery juices from the pan.
• Sprinkle with crispy bacon and kale chips.
• Place a few kale chips up either side of the row of scallops.