This dish is a good transitional dish from the generally hot weather dishes of Summer to the cooler and more satisfying warming dishes of the fall. I also love that these ingredients while simple are surprisingly complex and delicious together.
Scallops are quite possibly my favorite seafood. They were the favorite of mine growing up and I am always seeking out ideas to prepare them in a variety of ways.
Here we use salty ham and shallots and a touch of thai chillies to enhance the earthy flavors of the rolled spelt flakes. Crunch and freshness comes through from the radish and the scallops fried in butter are a wonderful accompaniment to the overall dish.
Make this as the cooler evenings start to creep into the months ahead and you want something satisfying but still a reminder of the memories of warm Summer seaside nights. Cause who couldn't use a few of those? Right?
Scallops, Porridge and Radish
4 Tablespoons olive oil
6 oz prosciutto or speck or country ham thinly chopped
1 large shallot very finely chopped
1 thai chili very finely chopped and seeds removed
4 cups fish stock (commercially sold is fine)
1 cup rolled spelt flecks
2 teaspoons apple cider vinegar
12 large scallops
1 1/2 Tablespoon chopped dill
4 radishes julienned and kept in cold water
Some flaky sea salt to finish the dish.
In a pot bring the fish stock to a boil and add the spelt
Cook until it becomes a wet thick porridge consistency
Stir in the vinegar and adjust the seasoning add salt and pepper to taste
In a frying pan add 2 Tablespoons of the olive oil and cook the shallots till soft add the chilies and cook till you smell the heat coming off of them. Place in a bowl hold.
Pour the remaining oil in a pan and fry the ham till crisp. Drain and reserve.
Clean the pan and melt the butter and cook the scallops till fried on both sides and golden about 3-4 minutes a side. Hold warm
To assemble add the shallots and chili and ham and dill to the porridge and stir well to combine.
Place in the bottom of a serving bowl top with the scallops and garnish with the radish.
Finish with so.e flaky sea salt.
Serve right away.