Chefs Recipe Book from the Millennium Hotel Glasgow 3
About the Chef Jean-Paul Giraud
Coming from a family of chefs, Jean-Paul Giraud grew up with a father who promotes the classic French style in his training and cooking. Then when he moved to Scotland at the age of 10, he discovered the joy of the fresh ingredients that are available. Within his cooking, Jean-Paul is very keen to showcase Scottish food and utilise some of the ingredients that are available in the local markets.
Seafood and Game are high on the list of Scottish ingredients, and he has chosen to use them in the starter and main course which marries the classical French style with modern Scottish cuisine.
Are you hosting a dinner party or do you need some inspiration? Or maybe you simply want to make something special for a loved one? Well we been fortunate enough to speak with Executive Chef Jean-Paul Giroud from Glasgow, who has shared some of his favourite recipes.
Pan Seared Scallops
Served with a potato cake light white wine broth and smoked bacon powder finished with dressed greens
Starter for two
- 3 king scallops halved (Scottish or locally sourced is good)
- ½ glass of chardonnay wine
- Hot firm mashed potato
- 1 shallot diced
- 1 clove of garlic
- 2 strips of smoked Ayrshire streaky Bacon
- 8fl oz of Double Cream
- Roquette or Red Chard
- Olive oil
- Knob of butter
- Salt and Pepper
- Place your streaky bacon under a grill on a low heat until it become golden brown and crispy, do not heat this too quickly it may burn, you do want it to brown.
- Allow this to cool and harden and then with a chopping knife chop the crispy bacon till it forms a powder.
- Heat a little mash just enough to get three teaspoons full to make your baby potato cakes.
- Pre heat your frying pan and slice in half your scallops, place in the pan when smoking allowing the scallop to pick up a golden colour on each side, just before you finish place a little butter in the pan, remove the scallops and place them to one side where they can be kept warm with the potato.
- Sweat off your diced shallots and onion but don't allow to colour and then de glaze your pan with the white wine add the double cream and allow to reduce by two thirds and then check for seasoning
- Dress a few greens in the centre of the plate and make three small potato cakes. Place on top of these three half scallops topped with the cream reduction and finish with a dusting of Bacon Powder