West Coast Seafood Porridge

  • Barry Gauld

Barry Gauld from the Kinlochewe Hotel near Achnasheen

3 portions
100gm Pinhead oatmeal, soaked overnight and washed
500gm light white chicken stock
3 large Langoustine tails
3 large scallops (roe removed)
approx 100gm flaked hot smoked salmon
2 tbs parsley butter
pinch of salt
pinch of paprika
little vegetable oil for frying

1. Bring the chicken stock to the simmer and then add the drained oatmeal, stirring constantly
2. After  aprox 20 mins, add the parsley butter. Taste and season as required
3. Dust the scallops with the smoked paprika and salt
4. Peel the langoustine tails
5. Saute the langoustine tails and scallops together on a high heat for a couple of minutes on each side
6. Gently fold in the flaked smoked salmon
7. Portion the porridge into three bowls and decorate with a langoustine tail and a scallop
Eat and enjoy!