John Dory with Scallops and Apple Chutney
Method
By James Martin from Saturday Kitchen
Less than 30 mins preparation time
10 to 30 mins cooking time
Serves 4
For the chutney, heat the sugar in a lidded pan until the sugar melts. Add the onion, ginger, apples, sultanas and vinegar, cover the pan with a lid and cook for 5-6 minutes, or until the apples begin to break down.
2. Blend the mixture in a food processor to a purée and season, to taste, with salt and freshly ground black pepper.
3. For the John Dory and scallops, heat the butter in a large frying pan until foaming and fry the John Dory fillets and scallops for 1-2 minutes on each side, or until cooked to your liking. (You may need to do this in
batches.)
4. To serve, spoon some apple chutney into the centre of each of four serving plates and top each with a fillet of John Dory. Place the scallops alongside and scatter over the red amaranth and coriander cress.
Ingredients
For the chutney:
110g/4 oz caster sugar
1 onion, peeled, finely chopped
1½ tsp grated fresh ginger
500g/1lb 2 oz Bramley apples, peeled, core removed, chopped 75g/3 oz sultanas
60ml/2½ fl oz cider vinegar
salt and freshly ground black pepper
For the John Dory and scallops:
25g/1oz butter
4 John Dory fillets
8 small scallops or 6 large scallops halved lengthways, cleaned, roe removed
To serve:
25g/1oz red amaranth
25g/1oz coriander cress
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