Seared Scallops with Marinated Wensleydale
We're great lovers of award winning Yorkshire Wensleydale! With the perfect combination of crumbly texture, full on flavour of the cheese, along with the heritage and we're hooked!
Our rapeseed oil was the chef's choice for this show stopper of a recipe, and we were delighted when Ollie went live using the best of Yorkshire produce has to offer! Watch him cook it live here!
You'll need to get ahead with this recipe as you need to marinade the Yorkshire Wensleydale for a day or two, but so worth the wait! The perfect fish dish!
10 fresh king scallops
Half a loaf of sourdough bread
200g Yorkshire Wensleydale
100ml Yorkshire Rapeseed Oil
2 red chillies – sliced thinly
1 garlic clove, crushed
1 bunch of fresh basil
1 bunch of fresh parsley
2 sprigs of fresh thyme
Juice of 1 lemon
6 black olives – sliced thinly
Fresh salad leaves
You'll need to get ahead and prepare the marinated Yorkshire Wensleydale a few days in advance to allow the cheese to absorb all the flavours.
To make the marinade, place the fresh parsley, basil and a sprig of thyme into a blender and pulse, emulsifying with a steady pour of Yorkshire Rapeseed Oil. Add the lemon juice and season well.
Cut the Yorkshire Wensleydale into cubes and cover in the marinade then keep in the fridge.
Cut the sourdough at interesting angles, brush with Yorkshire Rapeseed Oil, thyme and garlic and allow to rest for a few hours. Bake the sourdough in the oven at 180°C until well coloured. Remove the croutons when still slightly soft and allow to cool.
Dry the scallops thoroughly with a clean towel and season well with sea salt. Place into a hot pan and sear for 1-3 minutes on each side (depending upon size) and until golden brown.
Bring the marinated Yorkshire Wensleydale to room temperature and spoon the cheese and some of the marinade over the croutons. Arrange the seared scallops on top and garnish with chilli, sliced black olives and a few fresh salad leaves.