Chef of The Week - Tom Bodenham Head Chef of The Whitehall, Leeds. - video Dailymotion

Chef of The Week - Tom Bodenham Head Chef of The Whitehall, Leeds.

Transcript

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.