Recipe for hand dived Cornish scallops

BLACK TRUFFLE AND SCALLOP ROE BUTTER
200g x salted butter (softened)

5g x fine grated black truffle

2 x banana shallots (finely chopped)

15g x dried scallop roe

Take off the orange scallop roe from the scallop. Place on parchment paper on a large flat tray and leave to dry overnight in the hot plate or in a clean dry place (covered for hygiene reasons if drying it other than in the hot plate.) Once dried, place into a food processor until a fine crumb.

15g x chopped parsley

1 x large lemon (juice and zest)

Place all ingredients in a food processor and combine.

CORNISH MIXED CHILLI BUTTER
200g x salted butter (softened)

2 x banana shallots (finely chopped)

15g x fine chop parsley

3 x medium hot local chillies (finely chopped)

1 x lime (zest and juice)

½ x lemon (juice)

Combine all ingredients in a food processor until combined.

HOME-SMOKED GARLIC AND PARSLEY BUTTER
200g x salted butter (softened)

2 x banana shallots (finely chopped)

15g x fine chop parsley

30g x home smoked garlic (finely chopped)

Place a handful of oak smoking chips in a stainless steal baking tray then add a cooling rack on top of that. Place 3 bulbs of garlic on the cooling tray and cover with another similar size baking tray to trap the smoke. Place the complete tray unit on a hob on low heat and leave for 20-45 minutes. Don’t panic about the smoke but make sure there is plenty of extraction!

Once smoked, take the tray off and let cool before discarding. Once the garlic is cool, place in a clean airtight container until use.