Chef of The Week - Tom Bodenham Head Chef of The Whitehall, Leeds.
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00:00Hi, my name is Tom Boddenham. I'm the head chef here at the Whitehall Restaurant and Bar in Leeds.
00:04Today I'm going to be cooking a Scottish King's Scallop dish with a Spring Pea Volute.
00:09The Whitehall is just literally a five-minute walk away from the train station,
00:12so it's out of the city centre, but it's a nice area.
00:16Is this dish something that somebody could do at home?
00:18Absolutely, yeah. It's like three or four ingredients, all easily to sauce,
00:24and absolutely you can cook it, yeah.
00:26So you can get the ingredients locally from the supermarket, you don't have to go somewhere special?
00:29No, no, no. You can go down to your local savers, M&S, 100% and get it.
00:33So you want to get your pan nice and hot, oil in the pan, and then add your scallops.
00:38You know a pan's hot enough when it starts to sizzle straight away.
00:43And for people who are scared of cooking scallops, how long do you want to cook it for?
00:46Yeah, it's pretty much, you want a nice red-hot pan, almost when it's smoking,
00:51and then you want to do maybe two or three minutes either side,
00:53and then give it a good baste of butter, and you don't want to overcook it,
00:57but it doesn't take much to cook it at all really.
01:00So you just want to leave it, don't move it around the pan,
01:03just leave it and let it do its thing for about two minutes.
01:14Yeah, so it's on his lunch menu, which is very popular,
01:18and yeah, it flies out, we can't make enough of it to be fair.
01:21But no, it's good.
01:22We're going to change the menu in about two months,
01:26because this is a very spring-orientated dish with the Jersey Royals and the peas,
01:31but scallops is always a fan favourite.
01:33Does it matter if it's raw or fresh?
01:35You want it fresh as possible really, yeah, we get everything fresh.
01:39So yeah, fresh definitely makes a big difference.
01:45So I'm just going to check, check to see if we want a nice golden brown, like that kind of colour.
01:53Yeah.
02:00And you want about maybe another minute, minute and a half,
02:02and then we'll add the butter and give it a good baste and it'll be good to go.
02:10So you want to turn the heat down a little bit,
02:12because when you add the butter you don't want it to burn.
02:13And it just kind of gives the scallops a nice glaze,
02:25gives them a nice shine, adds a bit of flavour, a bit of salt.
02:29And then we'll finish with a bit of, just a bit of lemon juice,
02:33adds a nice little bit of citrus zest to the dish.
02:38So that's them done now, they'll be ready.