Michelin star chef Matt Worswick from the Latymer restaurant at Pennyhill Park in Surrey creates hand dived scallop with plankton beurre blanc recipe. Matt shows us how to open the fresh diver caught scallops, which he serves with a classic beurre blanc sauce which he finishes with plankton. The dish is also served with pickled seaweed as a garnish. See the full recipe below.

The Plankton is a product supplied by Ritter Courivard https://rittercourivaud.co.uk/

You can get more recipes from Matt here: https://www.thestaffcanteen.com/users/wall/53138/Matt-Worswick

For more Hand dived scallop recipes: https://www.thestaffcanteen.com/Scallop-recipes

HAND DIVED SCALLOP WITH PLANKTON BEURRE BLANC RECIPE
Plankton beurre blanc
White wine 480g
White wine 240g
Tarragon 1 stick
Shallots sliced 2
Peppercorns 2
Double cream 30ml
butter 400g
plankton power 1tsp

Method
make a reduction with the first 5 ingredients and reduce by half and pass
weigh 150g of reduction add cream and bring to boil, remove from heat and slowly add in the diced butter whisking at the same time.
Rehydrate the plankton powder in a small amount of water to a paste then add that to the finished beurre blanc and season

pickled seaweed
wjite wine 500ml
white wine vinegar 750ml
fennel seeds 10g
seaweed washed

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