Pan Seared King Scallops - From James Harvey of Fine Dine-In

March - Sponsored By Fine Dine-In - Chef James Harvey (Pictured here with Partner Sinead)

Pan Seared King Scallops - With Leek Taglietelle, Sautéed Potatoes and a Honey and Grain Mustard Dressing
Serves 4

• 12 King Scallops
• 1 Leek
• 10 New Potatoes – Blanched
• 150 ml Pomice Oil or Vegetable Oil
• 2 Tablespoons Honey
• 2 Tablespoons Wholegrain Mustard
• 50g Butter
• 1 Lemon
• Salt
• Pepper

Slice the potatoes in half.  Top and tail the leek, cut in half and slice to resemble taglietelle pasta. Wash in cold water and drain, blanch in boiling salted water for 1 minute, refresh in cold water.

In a bowl whisk the honey and mustard along with ½ lemon juice then slowly add the pomice oil, stirring until the oil emulsifies.

Panfry the new potatoes in 25g of butter until golden brown add the leeks and remove from the heat to allow the leeks to warm gently, dress with the honey and mustard mix.

Season both sides of the scallops and seal in a hot pan so both sides are caramelised add 25g butter and lemon juice and baste scallops. Remove from heat and drain on kitchen towel.

Arrange the leeks and potatoes in the centre of 4 bowls, place 3 scallops on each, dress with remaining honey and mustard dressing.

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