It's National Tartan Day!

It's National Tartan Day and, 2010 marks the “Year of Food and Drink” in Scotland. In celebration, Chef Tony Singh came to the PIX kitchen to cook some Scottish cuisine -- Blood Bay Scallops with Lemon and Whisky Gallet And Asian Pesto.

Americans of Scottish descent have played a vibrant and influential role in the development of the United States. From the farmers of the Declartion of Independence to the first man on the moon, Scotish-Americans have contributed to the fields of the arts, science, politics, law and more. Today, 11 million Americans can claim Scotish and Scotish-Irish Roots, making them the eight largest ethnic group in America.

For more on Tartan Day visit: www.cometoscotland.com

Blood Bay Scallops with Lemon and Whisky Gallet And Asian Pesto
Ingredients
6 diver caught scallops shucked and roes removed
3x large waxy potatoes washed and peeled cut into 1”x 5” pieces
Juice of 3 lemons
2x red chilies peeled & finely chopped
3x cloves garlic finely diced
1x small red onion diced
5g pomegranate seeds
2 tsp tarragon
1 tsp coriander
1 cup strong fish stock
1 tomato compote (500g/17 oz. peeled plum toms cooked slowly to a pulp with 7/8 cup butter and castor sugar to taste, spiked at the end with ketchup)
1.5 cups plus 1 tbsp. GARAM flour
2 ounces of Lagavulin single malt Smokey full bodied malt from Islay
Vegetable oil
Salt

Asian Pesto
Ingredients
1/2 cup grated parmesan
1/3 cup cashew nuts
2 tbsp fresh coriander
1/2 cup fresh mint
1/2 cup fresh tarragon
1 red chili
2 cloves garlic
1 tsp lime juice
6 tbsp olive oil
3 tbsp sesame oil
sea salt & white pepper

Method
Blend the lime, oil &nuts together add the garlic & cheese blend again, finish off by blending in the Herbs, salt & pepper and keep in fridge

Method
1. Slice each scallop in half across the middle and place in the fridge.
2. Mix the fish stock, garlic, onion, chili, lemon juice & seeds into a pan and bring to a boil, reduce to a simmer then add the potatoes and cook until just done.
3. Drain. Discard the liquid but keep every thing else.
4. Mix the GARAM flour with the chopped herbs and some seasoning, add Whisky then enough water to make a thick batter. Add the potato mix to the thick batter.
In a heavy frying pan heat up 1cm of oil till it sizzles then place a cutter (7” wide) in the pan. In this, place a couple of spoonfuls of the batter then move the cutter and do the same again until you have 4 rounds; cook until golden brown then turn over and do the same.
5. Lift out. Drain on kitchen roll and keep warm.
6. Warm up the compote.
7. Heat up a non stick frying pan add oil when it smokes place in the scallops cook until golden brown on one side only (they will keep cooking when on the gallet).
8. To plate, place a gallet on a hot plate, pop on some compote then arrange the scallops around this, put some more compote around the gallet, then spoon round the Pesto and serve.