North Berwick-based Jerba Campervans is taking to the road to visit chefs near the location of their acclaimed venues, challenging them to create simple, inspiring dishes using just the Jerba’s in-built hob or hot-plate.
The third chef to accept the challenge, Maciek Szymik of Edinburgh's New Chapter, stepped up to create this wonderful recipe for Hand dived scallops with black pudding, cep mushrooms, chive buerre blanc, quails egg and black truffle.
For the Beurre blanc sauce
• Shallot x1
• 175g white wine
• 30ml white wine vinegar
• 100g cold diced butter
• A table spoon of chopped chives
Rest of the dish
• Hand dived scallop x1
• A slice of black pudding from George Cockburn & Son in Dingwall
• Large cep mushroom x1
• Quail egg x1
• Black truffle
• 40g butter
• Garlic clove x2
• Sprig of thyme
• Salt
1) Chop and finely dice the shallot and add it to a saucepan
2) Add a glass of white wine and 30ml of white wine vinegar to the pan
3) Heat the pan on a medium heat until the liquid has reduced by two thirds
4) Chop 100g of butter and slowly add to the pan whilst whisking into the sauce
5) Finely chop the chives and stir into the pan with a pinch of salt then set the sauce aside
6) Slice the black pudding and half the mushrooms
7) Lightly season the scallops
8) Add a little of olive oil into a frying pan on a medium heat and add the black pudding, mushrooms and scallops
9) Crush some garlic and thyme and add to the pan
10) Add about 40g of butter to the frying pan, turning the black pudding, scallop and cep as they
start to colour so they are cooked evenly on both sides
11) Fry the quail egg in a bit of oil on a medium heat and lightly season with salt
12) To plate up, place the sauce on the bottom of your dish and add the black pudding, scallop and mushroom
13) Place the fried quail egg on top of the scallop and finish the dish with some finely grated black truffle
