About the Recipe
This is a recipe we created for our food demonstration at the foodie festival in august 2025 then pop up event in september 2025.
We paired this recipe along with some beautiful hand dived scallops from our trusted supplier Bernard Corrigan.
Dish : Isle Of Barra Scallops
ajo blanco, charred gem, chorizo, dill crumb & grape
Ingredients
75g of white bread, slightly stale, crusts removed
1 dash of milk
200g of blanched almonds
400ml of ice cold water
2 garlic cloves, roughly chopped
150ml of olive oil
1 tbsp of sherry vinegar
white pepper to season
Preparation
Step 1
Tear the bread into pieces and combine with the milk. Set aside to soak
75g of white bread, slightly stale, crusts removed
1 dash of milk
Step 2
Toast the almonds in a dry pan until they're starting to turn golden in patches. Set aside some for garnish – a few for each bowl
200g of blanched almonds
Step 3
Transfer the remaining almonds to a blender. Squeeze out the bread and add it too, then add a splash of water and blend until you have a paste
Step 4
With the motor running, slowly add the water
400ml of ice cold water
Step 5
Strain the soup through a fine sieve then transfer to the fridge until well chilled
Then add the garlic, oil and vinegar and blend until smooth. Season really well with salt and white pepper
2 garlic cloves, roughly chopped
150ml of olive oil
1 tbsp of sherry vinegar
Step 6
Strain the soup through a fine sieve then serve or store in fridge