Name: Dived Scallops with Charred Leek, Onion, Salted wild Garlic Buds
Yield: Serves 6
Ingredients: 500 g finely sliced onions; 2 juniper berries crushed; 1.5 litres brown chicken stock; 500 g dashi; 1 strip orange peel; 50 g olive oil; 50 g honey; 50 g white wine vinegar; Sprig of thyme; 18 fine slices of cured jowel (see below); 40 g unsalted butter; 30 g unsalted butter; 30 g olive oil; 6 baby leeks; 2 g xanthan gum; 6-9 extra large hand dived scallops; 50 g unsalted butter; 5 g onion seeds; Sea salt; 30 g salted wild garlic buds; Wood sorrel or red veined sorrel to garnish; 350 g tops of leeks (very green); 20 black peppercorns; per 2 pork jowels; 50 g granulated sugar; 110 g sea salt; 50 g soft brown sugar; 4 sprigs of thyme; 4 juniper berries; 2 pork jowels

Preparation info

Serves
6

Difficulty
Medium

Appears in

The Chef Book

By Chef Magazine

Published 2015

About

Ingredients

Pickled Onions

1 kg small button onions (peeled and soaked in salted water for 24 hours)
450 g lager<

Method

Pickled Onions

Place all the ingredients apart from the onions into a medium saucepan and bring to the boil to make the pickling juices.
Remove from the heat. Cool slightly.
Pack into a kilner jar, and pour the pickling juices over the onion.
Seal the jars and allow to cool. Place in a cool