The channel of water between Arran and the Mull of Kintyre is called Kilbrannan Sound and this is where the langoustines and hand-dived scallops are from. It is a deep fast moving stretch of water which provides some of the best crustaceans in Scotland, as well as being a beautiful place to visit.
2 Granny Smith apples
20 fresh almonds roasted for 3 minutes
50g golden raisis
75ml extra virgin olive oil
150g Roquefort cheese
1/2 espresso spoon of Djion mustard
20ml white wine vinegar
Pinch of sugar
Salt and Pepper
18 Scallops in their shells
(The best way to open a scallop is to place it on a board with the flat shell side up.
Insert the point of a strong paring knife between the shells, and run it across the
underside of the flat shell to sever the internal muscle. Pull the shells apart. Use a
spoon to slide under the scallop and free it from the cupped shell, lifting the scallop
out. Remove the skirt and gut, leaving the white scallop flesh with the orange coral
attached. Remove any dark membrane that’s attached to the scallop flesh. Rinse well
and place on a kitchen cloth to dry.)
Place the salad in the centre of six plates. Then add 3 scallops on top of each salad and dress with some of the vinaigrette.