Recipe: Rosemary and citrus scented scallops

For the scallops

6 king scallops washed and prepared

2 slices of day old sunflower bread

Zest of one lemon

Zest of one lime

Sprig of rosemary

1 tbsp Basil torn

Butter 20g

Olive oil tsp

For the saffron reduction

Saffron 3 strands

Vanilla pod 1 seeded

White wine

Juice of 1 lemon

Juice of 1 lime

25g butter

For the garnish

1 small leek finely shredded and deep fried (drain on kitchen paper)

For the reduction: preheat a sauce pan and add all of the ingredients and reduce by half, once the liquor is reduced whisk in the butter and remove from heat.

For the scallops: Blitz the bread, zest, basil and rosemary until you achieve a green crumb then roll the scallops in it till they are lightly coated, preheat a shallow pan and melt the butter and add the olive oil (this will stop the butter colouring). Season and add the scallops and fry for 1 minute then turn and fry for a further 1 minute. Remove the scallops from the pan and rest on a piece of kitchen towel.

To serve warm though the reduction and place one scallop on to a small dish then place this on to a larger plate, spoon the reduction over the single scallop and arrange the deep fried leeks on top.