Serves 4 - preparation time 30 minutes 30 minutes resting time 15 minutes cooking time - combined 12 large king scallops (roe off) –3 per person 100g white crab meat 500g potatoes 2cm piece of fresh ginger peeled 1 clove of garlic - peeled 1 tablespoon each of finely chopped fresh - coriander, mint, basil 1 red chill - deseeded 2 eggs whites Zest of 1 lime 150g fresh bread crumbs 75g butter 4 tablespoons of olive oil. Salt & ground black pepper – to season to taste Method: Crab cakes 1. Bring a large pan of salted water to the boil. Peel potatoes and cut into even pieces. Place in the boiling water and cook until soft ( approximately 10/12 minutes, test with a sharp knife, if goes through easily, they are ready) 2. Drain potatoes in a colander, place in a large bowl and roughly mash. 3. Finely chop the fresh ginger, red chill and the garlic clove and add into the mashed potatoes. Also add the finely chopped fresh coriander, mint & basil, zest of the lime, a pinch of salt and ground black pepper and finally add the crab meat. Mix together by hand. 4. Whisk the egg whites until fluffy and fold into the mix, this adds moisture and helps to bind the mix. 5. On a work surface, roll out a length of cling film, place the mixture in the centre and roll into a sausage shape. Put in the fridge for 30 minutes. This gives time for the ingredients to bind, so they hold together during the cooking process. 6. After 30 minutes take out of the fridge, unwrap the cling and slice into about 2cm thick disks and lightly coat with breadcrumbs. 7. Heat a large non-stick skillet over medium heat, add 2 table spoons of olive oil ,cook the crab cakes for 2 minutes on each side until golden brown.
Scallops: 1. Pat the scallops dry with kitchen paper 2. Heat 2 tablespoons of olive oil in a non stick frying pan, add 75g of butter and stir until foaming. 3. Add the scallops to the pan and cook for 3-4 minutes, turning once until lightly golden on both sides and tender to touch. Hot & Sweet syrup 250mls white wine vinegar 1 clove garlic peeled 2 cm piece of fresh ginger peeled 1 red chilli Zest of 1 lime Method 1.Roughly chop the garlic, ginger and chilli. 2. Put all ingredients in a pan and bring to the boil for 8-10 minutes until slightly sticky. 3. Put in a liquidizer and blend. 4. Strain. The sauce can be made in advance ready to serve once crab cakes and scallops are cooked. To serve: Place the cooked scallops on the 2 crab cakes and drizzle over the sauce, garnish with flat leaf parsley. Recipe from Hotpoint to launch the Campaign For Cooking Confidence www.hotpoint.co.uk/vitalingredient