Karma Lake of Menteith Head Chef Joe Peden is continuing to make culinary waves with his deft hand in the kitchen – you may remember he won our recent Indian Cuisine competition overseen by Group Exec Chef Joseph Antonishek. Now he’s added to his many industry accolades as a finalist in the Scottish Restaurant Awards 2024 – having already scooped the Hotel Restaurant of the Year Award in 2023. Wondering what makes Joe’s food so popular? Check out the dish below – here it is in Joe’s own words…
“One of our most popular dishes is our pan seared Scottish scallops, congee rice and chilli oil. This was a stand out dish for our judge from the Hotel Awards, who was quoted as saying that if she had to choose what her last meal would be it would be this one!”
Congee Rice
Ingredients:
Chilli oil
Pan seared scallops
3 scallops per person.
Get your frying pan very hot and add your oil. Season your scallops and add to pan
Leave still in the pan and cook for 2-3 mins on your first side until golden and then flip and cook for a further 1-2 mins. Remove from the pan.
For building your dish
On your plate add your base of congee rice, then top with your scallops and drizzle over a little of your chilli oil. Finish with the crispy onions, toasted sesame seeds, spring onions, chillies and coriander.
