Head chef Ian Jefferies,

The Harrow Inn,

High Street, Wanborough, SN4 0AE
01793 791792

Here’s something light for a summer’s evening (fingers crossed we have one!) - seared scallops with cucumber ketchup and peppered strawberries

For the cucumber ketchup: 2 cucumbers, 100 ml rice wine vinegar (or a good quality white wine vinegar) 1tsp caster sugar 1tsp sea salt 2-3 tsp xantham gum (in any large supermarket) l Firstly cut one of the cucumbers in half, peel and cut into four lengthways, then remove seeds. Do not throw away peel or seeds.

  • Chop up the remaining one and a half cucumber and with the addition of the other seeds and peel and place it in a food processor, along with the vinegar, sugar, and salt. Blend to a fine puree.
  •  Then add the xantham gum one teaspoon at a time until it thickens.
  •  Dice the remaining cucumber into half cm dice and add to the puréed mixture.
  • For the peppered strawberries: 200g strawberries, trimmed and quartered 3 tbsp aged balsamic vinegar 4 tbsp local honey 2 tsp cracked black pepper.
  •  Mix all ingredient together approximately 20 minutes before serving the scallops For the scallops: 500g dry sea scallops 2tsp unsalted butter 2tsp extra virgin rapeseed oil sea salt, and black pepper for seasoning.
  •  Add the butter and oil to a 12” sauté pan, and heat on a high heat. Season the scallops, and once the fat begins to smoke add the scallops gently, making sure they are not touching. Cook for approximately 90 seconds on each side.
  •  The scallops should have a 1/4 inch golden “crust” on each side while the centre should be translucent. Serve.