Hand Dived Scallops

Scallops are similar to crab or lobster taste-wise but they have a firmer texture. The flavour tends to be sweet, buttery, and delicate

Available in sizes medium & large.

Scallops

with lentil and coriander sauce

Covers:4

For the Dish

12 medium scallops

1 shallot, peeled and chopped

1 small knob of ginger, peeled and chopped

1 clove of garlic, peeled and chopped

½ red pepper

½ tsp ground coriander

½ tsp ground cinnamon

½ ground cumin

½ tsp ground cardamom

25g brown lentils, boiled until tender

50ml stock of water

1tbsp butter

1tbsp crème fraiche

1tbsp fresh coriander leave lemon, salt and Tabasco, to taste

Fry the garlic, shallot, ginger and pepper, until coloured. Add the spices and continue to cook for a moment before adding most of the cooked lentils, then stock or water. Liquidise in a blender along with the butter and crème fraiche, then scrape into a saucepan with the remaining lentils. Adjust the consistency by adding more stock or more butter. Season with lemon, salt and Tabasco, then stir in the coriander leaves at the last moment.

Cut the scallops into coin sized discs, brush lightly with oil, then sear in a hot, dry frying pan.

Serve the scallop on top of a pool sauce.