Fish with meat is not at all an unusual combination, and this is one of my favourites as it combines probably my two favourite foods, lamb and scallops. It is not the easiest of dishes to prepare or serve, but believe me the ingredients complement each other superbly and it is well worth the effort.
The day before, remove the 2 eyes of meat from each pair of best ends; this should give you 4 strips of meat,
On the day,
Remove the roes from each of the scallops and set aside. Slice each nut of white meat into 5 across the scallop. Cut each eye of lamb across in half, giving 2 pieces about 7.5 cm/3 inches long.
Heat the oil and butter in a frying pan until it sizzles. Season the fillets of lamb and gently sauté, turning once or twice until cooked – this will take 6-8 minutes. Once the lamb is cooked, remove it from the pan, cover and keep warm. Using the fat that is still in the pan, gently fry the slices of scallop meat for 3 seconds each side, and fry the reserved roes for about 5 seconds each side. Remove when cooked, cover and keep warm. Tip off the fat, add the white wine and reduce until there is almost nothing left. Add the veal stock and the tarragon and reduce by half, then pour in the cream and reduce until thickened. Check the seasoning and strain through a strainer.
Place the lamb and the scallops in the hot oven for about 2 minutes to reheat, then slice each piece of lamb into 6. Divide the sauce out between the plates and lay the sliced lamb in a straight line just off-centre. Lay 5 slices of scallop next to the lamb and a roe next to that. Tip the mousses out of their moulds, cut a slice from each and lay the mousse and the cut slice next to the roes. If you have any good leaves of tarragon left, then sprinkle a few over the top of the lamb. By serving the dish like this, you should achieve a triangular effect which will emphasize both the lamb and the scallop mousse.
© 1989 Ian McAndrew. All rights reserved.