- Begin by buying good quality fresh scallops from your fishmonger or supermarket and ask them to remove the roe.
- Next, to prepare the sauce, bring the white wine to the boil and whisk in the cold cubed butter until emulsified. Add in a squeeze of lemon juice and reserve until read to plate.
- Next prepare your radish by slicing each, use the solfreno cutter to prepare the cucumber and slice chives. Soak seaweed in cold water to rehydrate before putting into sauce.
- Season the scallop and place into a hot pan and gain some colour – fry lightly for approximately 30 seconds and turn to do the other side in the same way. During cooking add a few knobs of butter and baste the scallop using a spoon for about a minute until cooked.
- Warm up your butter sauce but don’t allow it to boil or it will split. Add in the seaweed and sliced chives and taste and check for balance and seasoning.
- Next begin to plate up, place the scallops on the plate, garnish the vegetables around the scallop, then dress all of your garnish with a little of the herb oil and season with salt and pepper.
- This dish can be adapted to any piece of white fish or even salmon or trout if preferred.
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