Valentines Dinner: Scallops and Chocolate Mousse

While it is true that restaurants take the piss a bit on Valentines day, I personally think it’s as good an excuse as any to go out for a delicious dinner. Last year, myself and the bearded one went to The Garrison on Bermondsey Street to sample their loved up offerings, and while it was expensive, it felt like they had made a bit more effort with the menu than usual, and it was really delicious.

However, this year has seemed mysteriously expense ridden so far, what with both of our birthdays, and anyhow, we were planning to spend valentines day itself doing UK Garage Karaoke for Iso’s birthday, so we decided to cook ourselves, and made an effing amazing dinner (if I do say so myself).

We went for a whole three course affair, of lemongrass skewered seared scallops with cucumber and coriander salad and a ginger, lime and soy dressing to start and dessert of white chocolate and sweet cherry mousse to finish, made by me, while Robin made steak, olive oil mash and shallot and red wine reduction for main. Sounds like a winning Come Dine with Me menu, but it really was a treat.

The mousse was pretty simple. Egg white whipped together with melted white chocolate folded in, topped with a cherry compote. The Starter was more of a recipe mash up. The scallops were an adaptation of a lemongrass and sea bass recipe, while the cucumber salad was pretty much made up.

The scallops, which I got from the fish shop in Broadway market were amazingly sweet and fresh, and suited the zingy salad perfectly. The light salad, filled with strong, but clean flavours was also a brilliant preface to the rich, meaty steak dish that followed.

Scallop after the jump…

Scallops with coriander and cucumber salad and lime, ginger and soy dressing.

Ingredients (serves 2)

6 fat, juicy scallops

1 long stalk of lemongrass

1 spring onion

1 cucumber

1 large handful of coriander

1/2 a green chili, deseeded and finely chopped

3 tablespoons of olive oil

1 teaspoon of soy sauce

1 lime

1 inch of ginger, grated

1 tablespoon of rice wine vinegar


Grate the cucumber on the side you would use to shave parmesan, so you have thin slivers. Finely chop the coriander, chili and spring onion and combine with the cucumber in a bowl.

Dress the salad with 1 tablespoon of olive oil and the rice wine vinegar and set aside.

Split the lemongrass stalk to release the flavour. Make incisions from side to side on each scallop and thread, three on each, kebab style. Set aside and make the dressing.

In a bowl, combine the rest of the olive oil, the soy, the juice of the lime and the grated ginger.

Heat a griddle until smoking and fry the scallops, 2mins on each side.

Pile the cucumber on two plates, and top with the scallops. Stir dressing well, drizzle generously and serve.

5 Responses to “Valentines Dinner: Scallops and Chocolate Mousse”

  1. Isabelle Says:

    I am reading this while waiting for my ready made pie and mash to heat. The shame.

  2. Full Beard Says:

    This was an amazing starter (I was the fortunate recipient you see) to a great meal. I could just eat it every day it was that good. Cook it.

  3. Lizzie Says:

    Hooray! Finally some scallops with the roe attached. It really hacks me off when they’re missing, they are so flavoursome.

    • laurafleur Says:

      I’m not so into them in this kind of dish, but it was good to have the option. The fish shop they were from seemed pretty good. Totes can’t remember the name of the shop, but it had a blue front and was at the London Fields end of Broadway market.

  4. Ryvita and Sashimi with Fernandez and Leluu « Feast on Scraps Says:

    […] value considering their incredible commitment to freshness and ethical fishing methods. I got some amazing scallops there earlier in the year too, and would definitely […]

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