Around a month ago, on a slightly better day in the midst of a rotten bug, and feeling like plain, simple comfort food, I had a go at making Scotch Scallops. I had never heard of them before but the last time I visited my Grandma in Newcastle (originally from Lancashire) she described what her own mother used to make. All she could say is that she finely sliced potato, fried it in a little butter with some onion, topped up with water then covered and cooked on the hob for about an hour. Were they nice? I asked. "Delicious" was the answer. She also said she tried cooking them herself and they never tasted quite as good (as seems to always be the case I think).
I told my Glaswegian friend I was going to make Scotch Scallops that evening. I'm still not sure she is convinced I knew what I was talking about. "From the sea?" She insists again. I explain that in Yorkshire - and it seems Lancashire too - the name scallops is applied to a sort of fried potato. Our local chip shop as a child sold scallops for 17p, and you got two steamy batter discs with hot mashed potato inside, dripping of course then in salt, vinegar and tomato sauce.
I do some investigating online into Scotch Scallops and find a small number of threads on various local Lancashire forums, with titles that reminisce over the good old days. "Ooooo, who remembers..." and such like. There seems to be, even just within Lancashire, quite a variety of fried potato recipes, some referring to Scotch Scallops. There is variety within this too - some add bacon, others add mince. Some use stock in place of water, others like to brown off the final dish under the grill.
I like the inventiveness of older recipes, and how people were often so creative with such simple ingredients, making the most of what they had. We get an organic fruit and veg box delivery and it is seasonal, so at the moment there's lots of winter veg: onions, potatoes, carrots, parsnips, celeriac etc. I am having to be quite creative myself trying to find the best dishes that suit these ingredients.
So here it is - my go at making Scotch Scallops. I had no quantities to go on, and I wanted to make it as close to the version my Grandma made as I could. I found a recipe that sounded pretty much the same - but then still no quantities. What ratio of onion to potato I wonder? And I still wasn't sure on what the final consistency should be like. In the end I decided on:
Equal parts of onion to potato (as we had lots of onions that needed using up). The onion roughly chopped and the potato thinly sliced (skin left on the potato - probably not traditional but more nutritious and how we tend to cook potatoes these days.)
Fry the onion in a knob of butter in a wide saucepan before adding the potatoes. Add enough water to just cover, lid on and cook on a low heat for an hour. I had to top up the pan with a little more water fairly regularly. Add salt and pepper.
The final result was delicious. The potato almost completely broke down in my version, so it was more like a silky, oniony, thinner mashed potato. I also added the slightly browned bits that stuck to the pan. We had it with veggie sausages and some greens. Here's some pictures:
A week or so after this meal, I asked my mum if she knew about Scotch Scallops, and if Grandma ever cooked them for her. Apparently they had them all the time (and she thought they were delicious, even if my Grandma doubted they were as good!).
I haven't forgotten another meal passed down the generations - I still want to give "mock crab" a go GB, when I firm up the recipe with you again.