Mark Tamburrini, Head Chef aboard Royal Scotsman, A Belmond Train, shares with us a recipe for one of Royal Scotsman’s best-loved starters. Now you can have a taste of life on board in your own kitchen.
Ingredients:
Scallops
- 12 hand-dived scallops
- 5g curry salt
Salad
- 100g of fine green beans
- 1 head of frisee lettuce
- 1 packet of rock chives
- 1 plum tomato
- 5g of flat-leaf parsley
- 5g of coriander
- 5g of chives
- Salt and olive oil to season
Sauce Bois Boudran
- 300ml of olive oil
- 50ml of white wine vinegar
- 150ml of tomato ketchup
- 1tsp of Worcestershire sauce
- 2 drops of Tabasco
- 100g of chopped shallot
- 5g of chopped chervil
- 5g of chopped chives
- 10g of chopped tarragon
- Salt and pepper to season
Method:
Scallops
- Wash scallops before placing on a cloth to dry. Season with the curry salt and pan sear on one side.
- Place on a tray and oven bake for 2-3 minutes at 170°C
Salad
- Prepare lettuce by picking off leaves and tearing before refreshing in ice water.
- Trim and blanch green beans for 4-5 minutes, refresh in ice water, and store in fridge until needed.
- Quarter the tomato, de-seed and trim. Place on cloth to dry out before dicing.
- Combine ingredients, season with olive oil and salt, then present in large bowls.
Sauce Bois Boudran
- Combine the olive oil and wine vinegar with some salt and pepper and whisk to emulsify.
- Add the tomato ketchup, Worcestershire sauce, Tabasco and chopped shallots and stir.
- Finally add the chopped herbs and season to taste before serving.
To Place
- Present scallops on the bowls of salad and drizzle with the sauce Bois Boudran.
- Serve and enjoy.
EMBARK ON A GRAND HIGHLAND FLING. ROYAL SCOTSMAN, A BELMOND TRAIN
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*Reprinted with the permission of Belmond.
