Personal Chef, Michael Fishpen, brings you a gorgeous signature dish which makes an outstanding starter or even a main course.
Ingredients (per person)
2 to 3 king scallops with roe attached (depending on size)
80g white devon crab meat
100g maris piper potato (mashed)
1 x lime zest and juiced
1 tablespoon chopped coriander
salt and pepper
A handful of washed rocket
1 tablespoon roasted red pepper
Balsamic glaze
Truffle oil
A small amount of olive oil and butter for sealing the scallops
Method
First make the mash potato (peel and boil the potatoes, then when soft, rinse off water and mash whilst still warm.
When the mash has cooled completely fold in the crab, coriander, lime zest and lime juice.
Season with salt and pepper.
Then roast off the red pepper, skin and dice, remove all seeds.
Season the scallops with salt and pepper.
When ready to plate:
Sear the scallops in a little butter and olive oil on both side till nicely caramelised (about 1 min each side), place on a baking try and finish cooking in a hot oven at 180 c for 8/10 minutes)
Heat up the crab mash on the stove, or microwave till piping hot, stir frequently.
On a plate drizzle some truffle oil onto the centre of the plate, and drizzle some balsamic glaze on top of that.
Place a small pile of roasted pepper on 3 corners of the plate
When the mash is hot place a portion in the centre of the plate, place the rocket on top, place the cooked scallops next to the diced red peppers and serve.
Bon appetit!
Chef: Mike Fishpen
Mike has been a chef for over 25 years, with a wealth of experience behind him. Working at the five star Hyatt Regency Hotel, and Hilton Hotel group internationally, Bibendum and Rules restaurant in the UK. (To name but a few)
Mike is a very hands on personal chef who loves his job, to cook and entertain. He is now supported by a team of chefs who will come and be your personal chef for that special meal in your own home. www.personalchef.me.uk