Michelin-starred chef Nuno Mendes, globally renowned for his creative approach to cuisine and dedication to authentic flavours, has collaborated with Scotch whisky brand Old Pulteney to develop a collection of exclusive recipes. These creations spotlight Old Pulteney Port, the latest release in the brand’s limited-edition Coastal Series. Drawing from the maritime legacy of Wick and his Portuguese roots, Mendes has fused elements from both cultures to design dishes that complement the whisky’s unique taste.
“I’ve crafted these recipes to highlight the beautiful connection between Portuguese and Scottish cuisines, using Old Pulteney Port to enhance the natural flavours of the sea,” Mendes explains. “The flavours I’ve explored are a celebration of our shared coastal heritage, and come to life through delicious, memorable dishes.”
Old Pulteney’s Distillery Manager, Malcom Waring, adds, “Nuno’s passion and creativity is the perfect complement to the unique character of our whisky. Like Nuno, we know how evocative and influential the sea can be in unlocking our senses, so we’re excited to see how whisky lovers and food enthusiasts embrace this special collaboration.”
The first dish in the collection is a beautiful baked scallop with a smokey broth. See the recipe below…
For the Scallop Dashi
Ingredients
- 150g scallops’ skirts
- 10g dashi powder
- 15g dried seaweed
- 5g hijiki
- 15g dried kombu
- 200g port wine
- 1000g distilled water
- 10g orange peel
- 40g Old Pulteney Port Whisky
- pinch of salt
- 10g coriander
Method
- Bring the first 8 ingredients to a gentle simmer and cook for 45min.
- Add the Old Pulteney Port Whisky, a pinch of salt and chopped coriander.
- Stir well, cover, and leave to infuse until cool. Strain through a coffee filter and reserve for service.
To Serve
Ingredients
- 4 large hand dived scallops on the shell
- 240g scallop Dashi
- seaweed and oyster shells for presentation
Method
- Remove scallops from the shell gently to avoid losing any of the meat. Separate the scallop meat from the skirts and roe. Store the scallop meat somewhere cool until ready to cook.
- Clean the shells, scrape any meat or dirt attached to the shell and reserve the shell for cooking and serving.
- When ready to cook, place each scallop in the centre of the shell, add 60g of scallop Dashi onto the shell, cover with the top of the shell and wrap with foil to prevent spillage.
- Place these upright on the upper shelf of a hot grill supported by a ring mould and cook gently at a temperature of about 65 degrees C for 25 minutes.
- When ready to serve, plate up by placing seaweed and oyster shells and sea rocks or other preferred garnishes on 4 deep plates to make a flatbed for the scallops.
- Place the scallops in their shells on top of the garnishes. Be careful not to burn yourself doing this. Remove the foil and take it to the table. Remove the top lid of the scallop and place a drop of whisky in each scallop tableside and eat right away.