Mark Tamburrini, Head Chef aboard the Belmond Royal Scotsman, shares with us a recipe for one of the Belmond Royal Scotsman's best-loved starters. Now you can have a taste of life on board in your own kitchen.

Ingredients

SCALLOPS

  • 12 hand-dived scallops
  • 5g curry salt

SALAD

  • 100g of fine green beans
  • 1 head of frisee lettuce
  • 1 packet of rock chives
  • 1 plum tomato
  • 5g of flat-leaf parsley
  • 5g of coriander
  • 5g of chives
  • Salt and olive oil to season

SAUCE BOIS BOUDRAN

  • 300ml of olive oil
  • 50ml of white wine vinegar
  • 150ml of tomato ketchup
  • 1tsp of Worcestershire sauce
  • 2 drops of Tabasco
  • 100g of chopped shallot
  • 5g of chopped chervil
  • 5g of chopped chives
  • 10g of chopped tarragon
  • Salt and pepper to season

Scallops

Method

Scallops

  • Wash scallops before placing on a cloth to dry. Season with the curry salt and pan sear on one side.
  • Place on a tray and oven bake for 2-3 minutes at 170°C

Salad

Method

Salad

  • Prepare lettuce by picking off leaves and tearing before refreshing in ice water.
  • Trim and blanch green beans for 4-5 minutes, refresh in ice water, and store in fridge until needed.
  • Quarter the tomato, de-seed and trim. Place on cloth to dry out before dicing.
  • Combine ingredients, season with olive oil and salt, then present in large bowls.

Sauce Bois Boudran

Method

Sauce Bois Boudran

  • Combine the olive oil and wine vinegar with some salt and pepper and whisk to emulsify.
  • Add the tomato ketchup, Worcestershire sauce, Tabasco and chopped shallots and stir.
  • Finally add the chopped herbs and season to taste before serving.

To Plate

Method

To Plate

  • Present scallops on the bowls of salad and drizzle with the sauce Bois Boudran.
  • Serve and enjoy.

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