Believe it or not this is one of my creations.
See the below photo, I am not in the habit of taking photo's of my dinner but I am in the running for a TV show so I needed to submit a photo of the finished dish.
It is based on the original surf and turf, but rather than beef and scampi, try venison and scallops.
The venison was supplied by myself and the scallops were hand dived by my brother in Devon.
- 125g of venison loin with all sinew and any fat removed.
- 4 hand dived king scallops, cleaned and roe removed
- 90g of baby spinach leaves, washed.
- 150g potatoes – Maris piper, peeled and cut into in to 50mm chunks
- 10g of wholegrain mustard
- 10g of unsalted butter
- 15ml jersey cream
- Olive oil
- Maldon sea salt
- Freshly ground black pepper
For the sauce
- Juice of 1 large orange
- 100 ml of red wine
- 75g of soft brown sugar
- 1 tsp of white wine vinegar
- 100g dried or fresh cranberries
- Pre heat oven to 150°c
- Peel potatoes and cut into 50mm chunks, place in pan of salted water. Bring to boil, cover and steadily simmer for 20-25 minutes or until soft in centre, test with blunt knife.
- Prepare venison loin by trimming off any sinew and what little fat a wild deer will have. Today this dish will be a young fallow deer loin. Rub olive oil over meat and season with the sea salt and black pepper.
- Remove roe and clean scallops. Pat dry
- Heat a heavy based frying pan to a high temperature. Sear all sides of the venison until good brown colour. This will take a total of 1 minute 30 seconds. Transfer to a baking tray and put in oven for 5/6 minutes or until cooked rare. Remove from oven and rest for 3 minutes.
- Place spinach in bowl and wilt over a pan of boiling water, this will take 2 minutes.
- Heat heavy based frying pan to a high temperature and place the scallops in the pan and cook for 30-40 seconds on each side.
- Slice venison into 10mm slices.
- Pass potatoes through ricer, add the butter, double cream, mustard and season with sea salt and black pepper. Whisk to create a light fluffy consistency and place in piping bag.
- Finish dish by creating a bed of spinach in the centre of the plate to lay slices of venison on.
- For the sauce place all the sauce's ingredients together and simmer for 10 minutes until the liquid has reduced by half. Pass through a sieve before serving.
- Pipe mash into 4 equal piles at 12, 3, 6 and 9 o’clock.
- Place a scallop on each pile or mash.
- Drizzle sauce over the venison and serve.
With valentines day coming up I am sure a lot of your Mrs would give you an even longer free reign if you can put something on her plate like this!! It works wonders for me!!
Let me know what you think.