About George Campbell & Sons
George Campbell & Sons‘ hand-dived scallops are a true delicacy, sourced with care and expertise from the pristine waters of Scotland. Harvested sustainably by skilled divers, these scallops are prized for their exceptional freshness, natural sweetness, and delicate texture. Their superior quality makes them a favorite among top chefs, offering a refined taste of the sea in every bite.
George Campbell & Sons is a renowned seafood supplier based in Scotland, known for its commitment to quality, sustainability, and exceptional service. With a rich heritage spanning over 140 years, the company has built a strong reputation for sourcing the finest seafood from Scotland’s pristine waters.
Specializing in premium fish and shellfish, George Campbell & Sons works closely with local fishermen and divers to ensure the highest standards of freshness and sustainability. Their hand-dived scallops are a perfect example of their dedication to responsible sourcing, offering chefs and food enthusiasts a product that is not only delicious but also ethically harvested.
Trusted by top restaurants and hospitality professionals, George Campbell & Sons continues to uphold its legacy of excellence, providing the finest seafood to customers who appreciate quality and craftsmanship.
Ingredients
- 2 large hand-dived scallops
- 3 slices of boudin noir (French black pudding)
- 2 Bramley apples
- 30ml extra virgin oil
- thyme
- 4 garlic cloves
- espelette pepper
- salt pepper
- 50g butter
- 1/2 lemon juice
Instructions
Prepare the hand-dived scallops
Start by carefully removing the scallops from their shells. Rinse them gently under cold running water to remove any grit, then pat them thoroughly dry with a paper towel. This step is crucial for achieving that perfect golden crust when searing later. Set them aside while you prepare the other components.
Take the boudin noir and slice it into three thick rounds, about 1.5 cm each. The goal is to preserve its creamy, melt-in-your-mouth texture, so handle it with care to avoid breaking the delicate sausage.
For the apple pureé
Peel the apples. Cut them into generous cubes and place them in a vacuum-sealed bag. Cook sous vide at 88°C for 30 minutes until they become wonderfully soft and aromatic. If you don’t have a sous vide machine, don’t worry! You can achieve a similar result by simmering the apple pieces gently in a small saucepan with a splash of water until they break down. Bramley apples are an excellent choice for purée because they have a naturally high acidity and a soft, fluffy texture when cooked.
Once cooked, open the bag and pass the apples through a fine chinois or a sieve. The goal is to create a smooth, silky purée with no lumps—almost like a delicate apple butter.
For the garlic oil
For an extra layer of depth, prepare a simple yet flavorful infused oil. In a vacuum-sealed bag (or a small saucepan), combine a neutral oil with a sprig of fresh thyme, a lightly crushed garlic clove, and a pinch of Espelette pepper for a touch of warmth. Cook sous vide at 88°C for 2 hours, or gently warm the oil on the stovetop over very low heat, allowing the aromatics to release their essence without frying. Strain before using.
Cooking
Roast the slices of boudin noir under the grill or in an oven preheated to 190°C for about 3–4 minutes. Be careful not to overcook it—you want it to remain luscious, soft, and almost buttery in texture. If overdone, it can become too dry and crumbly.
Heat a non-stick pan over medium-high heat and add a small drizzle of oil. When the pan is hot but not smoking, place the scallops in carefully. Let them sear undisturbed for about 1.5 to 2 minutes, until a beautiful golden-brown crust forms.
Add a knob of butter, remove the pan from the heat, and begin basting the scallops with the melted, foamy butter. Flip them over and cook for just another 30 seconds to 1 minute, adding a tiny splash of fresh lemon juice for brightness. The goal is to keep them tender, juicy, and slightly translucent in the centre—overcooked scallops become tough and rubbery, which would be a shame!
Plate up
Start to plate up by spreading two generous spoonfuls of the apple purée onto each plate, creating a smooth base for the other elements. Gently place the caramelised scallops beside the purée, followed by the rich, roasted boudin noir. Finally, drizzle a little of the infused oil over the dish for an extra burst of flavour. The result? A beautifully balanced plate where the sweetness of the apple complements the umami depth of the boudin noir, while the scallops provide a fresh, delicate counterpoint. Each bite offers contrast and harmony, making this dish an elegant yet comforting treat.
