Fireworks, countdowns and hugging strangers were fun for a while, but the forced revelry of New Year's Eve just isn't for me these days. Instead, I prefer a celebration at a lower decibel. This trio of dishes is gently spiced to bring warmth and cheer, and everything apart from the scallops can be prepared in advance to make sure you won't be faffing in the kitchen come midnight.
Scallops with lime pickle beurre blanc and samphire The lime pickle brings a brightness to this otherwise classic decadent dish. Prep 20 min Cook 20 min Serves 4 200g samphire12 sustainably-sourced scallops Sea salt and black pepperA drizzle of olive oilA knob of butter A squeeze of lemon juice For the lime pickle beurre blanc 60ml dry white wine5 peppercorns 60ml lime juice 2 tbsp lime pickle, very finely chopped 1 shallot, peeled and very finely chopped 1 tbsp double cream 225g butter, diced Bring a pot of water to a boil, add the samphire, simmer for two minutes, then drain and refresh in ice-cold water. For the beurre blanc, simmer the wine, pepper, lime juice, lime pickle and shallot in a small saucepan on a medium heat, until the liquid has reduced by half. Strain and discard the solids, return the liquid to the pan, add the cream and bring to a simmer. Season to taste, turn down the heat to low and gradually whisk in the butter. Pat the scallops dry with kitchen paper, then season generously on both sides. Heat a drizzle of olive oil in a frying pan for 30 seconds. Lay in the scallops, cook on one side for two minutes, until golden and caramelised, then flip and add the knob of butter. After a minute, add a squeeze of lemon and the samphire, cook for a further 30 seconds, take off the heat and leave to finish cooking in the pan for a minute. Divide the scallops and samphire between four plates, spoon over the beurre blanc and serve.
[
add
]
[
|
|
...
]