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.

Scallops, Mango and chilli salsa

Ingredients
Two scallops Halved
1/2 mango diced
1/2 red onion diced
1 red chilli
1tsp chopped ginger
2 cloves garlic crushed
Pinch chopped coriander
Pinch chopped mint
Pinch chopped basil
Olive oil to combine salad
1/2 baby gem lettuce
1 fresh lemon

Method
Combine the chilli, garlic, onion, mango, and chopped herbs with a drizzle of olive oil, season, this is your dressing complete
Pan fry the scallops and season, just before removing from the pan add fresh lemon juice
Slice the baby gem and add to your service dish
Top with the scallops and drizzle over the dressing.

Recipe: Crab Cannelloni, Lemon and Vine Tomato

Ingredients

4 sheets fresh egg pasta
50g salmon fillet
2 scallops
2ooml double cream
100g white crab meat
1 tbsp chopped fresh herbs
Seasoning
8 blanched and deseeded diced tomatoes
4 lemons segmented
Chooped tarragon

Method

Puree the salmon and scallops, add the cream and place the mix in a bowl over ice
Fold in the crab meat and add the herbs
Place the pasta sheets onto cling film, place the mixture into a piping bag and pipe the mix onto the pasta
Roll the pasta in cling film and allow the cannelloni to chill in the fridge
Mix the tomato with the tarragon and season well
When you are ready poach the cannelloni for five minutes
Once cooked allow to rest for 1 minute, remove the cling film
To serve place the tomato salad on the plate and top with the cannelloni
Spoon over a little balsamic syrup and finish with fresh herbs

Recipe: Scallops with tomato salad

Ingredients
One Mango
200g Diced Pancetta
150g Salad leaves
12 cherry plum tomatoes
12 Scallops
1 Tablespoon sesame seed oil
1 Small diced chilli
1 Tablespoon fish sauce
Juice and Zest one lemon
Seasoning

Method
Peel the mango and dice
Shallow fry the Pancetta until crisp, drain on kitchen towel to remove excess fat
In a bowl mix the salad leaves, tomatoes and Pancetta
Season the salad remebering the Pancetta is salty already
Pan fry the scallops in the sesame oil
Add the chilli, juice and zest of the lemon and fish sauce
Remove the scallops from the pan
Bring the cooking juices to the boil
Place your salad on a plate and top with the scallops, dress with the cooking juices.