This month, Danny Millar of Stock Kitchen & Bar in Belfast features on the cover of the March issue of Food&Wine Magazine.
Flying the flag for this incredible northern city, Millar is named as part of critic Joris Minne's article on where to dine in Belfast - of which there are plenty - and shared some delicious recipes with us for you to enjoy this month.
Located in the historic St George's Market, Stock Kitchen & Bar is known for its use of local ingredients and open dining room that overlooks the labyrinth of market stalls. Millar, meanwhile, is known for his love of seafood, creating dishes that highlight the best from the Irish coast.
Millar has shared a wonderful seafood-focused menu with us, starting with seared scallops with leeks, brown butter breadcrumbs and Hegarty’s cheddar, followed by whole roasted turbot with lemon butter sauce. For dessert, dive into a comforting, seasonal vanilla rice pudding with poached rhubarb and pistachio crumble.
We've included his scallop recipe below and rhubarb recipe here, but to see Millar's gorgeous whole turbot recipe, you'll need to sign up to our newsletter - click here to add your name. To see the rest of our gorgeous Belfast-themed issue, make sure to pick up the new issue of Food&Wine Magazine, free with the Business Post this Sunday, March 6 or subscribe to read online here.
Danny Millar's seared scallops with leeks, brown butter breadcrumbs and Hegarty’s cheddar
- 4-6 scallops, depending on size
- 1 leek
- 6 tbsp butter
- Salt and pepper
- 1 shallot, peeled and diced
- 2 cloves garlic, peeled and minced
- 2 sprigs thyme
- 100ml white wine
- 400ml fish stock
- 100ml double cream
- 3tbsp breadcrumbs
- 1 tbsp rapeseed oil
- 1 lemon, juice only
- About 2 tbsp grated Hegarty's Cheddar cheese
- First, remove the roe from the scallops and set aside, keeping to use in your sauce.
- Place a pot of water on to boil. Slice the leek in half lengthways, then cut into quarter-inch half moons. Wash the sliced leek thoroughly, then blanch briefly for 1-2 minutes in your pot of boiling water, then immediately place into an ice bath. Once cool, heat 1-2 tbsp butter in a pan over a low heat and sauté the leeks with a little salt and pepper. Keep warm.
- In another pan, heat 1 tbsp butter, then sweat off the shallot, garlic and thyme, before adding the scallop roe. Cook until brown, then add the white wine and reduce by half.
- Add the fish stock to the sauce then simmer for 5 minutes, before adding the cream. Allow to simmer for a further 8 minutes, then season to taste, strain and reserve.
- Next, place 3 tbsp breadcrumbs and 1 tbsp butter into a pan then cook until brown and crispy. Reserve until serving.
- Heat 1 tbsp rapeseed oil in a non-stick frying pan over a high heat. Add the scallops, butter and lemon juice. Cook the scallops for 1-2 minutes, flipping halfway through and basting with the liquid while cooking.
- To serve, divide the leeks between two bowls, then top with the scallops, followed by the breadcrumbs. Finish each plate with 1 tbsp grated cheddar, then serve.
Photos by Elaine Hill, click here to see more.
To see the rest of our gorgeous Belfast-themed issue, make sure to pick up the new issue of Food&Wine Magazine, free with the Business Post this Sunday, March 6 or subscribe to read online here.