Ingredients

Pan Fried
  • 8 scallops
  • 50g butter
  • 15ml veg oil
Steamed
  • 2 Dover sole fillets
  • 12 asparagus spears
Sauce
  • 350g butter
  • 1 shallot , peeled and diced
  • 1 clove garlic, chopped
  • 50ml white wine
  • 1 lemon
  • 25ml double cream
  • ½ bunch chives, finely chopped
To serve
  • Cooked Jersey Royals

Method

Preheat the oven to 200c.

Place the sole fillets, rolled up into paupiettes, with the asparagus in the steamer and steam for 3 to 4 minutes.

Then in a non-stick pan add the butter and cook the scallops for 1 minute. Flip over and cook for another minute.

Meanwhile put the shallot, garlic, cream and wine into a pan, bring to the boil and reduce by half. Whisk in the butter to form a thick sauce, then whisk in the lemon  juice and chives.

Crush the warm potatoes.

To serve, spoon the potatoes into the centre of the plate top with the fish and spoon the sauce around.

 

Ingredients

Pan Fried
  • 8 scallops
  • 50g butter
  • 15ml veg oil
Steamed
  • 2 Dover sole fillets
  • 12 asparagus spears
Sauce
  • 350g butter
  • 1 shallot , peeled and diced
  • 1 clove garlic, chopped
  • 50ml white wine
  • 1 lemon
  • 25ml double cream
  • ½ bunch chives, finely chopped
To serve
  • Cooked Jersey Royals

Method

Preheat the oven to 200c.

Place the sole fillets, rolled up into paupiettes, with the asparagus in the steamer and steam for 3 to 4 minutes.

Then in a non-stick pan add the butter and cook the scallops for 1 minute. Flip over and cook for another minute.

Meanwhile put the shallot, garlic, cream and wine into a pan, bring to the boil and reduce by half. Whisk in the butter to form a thick sauce, then whisk in the lemon  juice and chives.

Crush the warm potatoes.

To serve, spoon the potatoes into the centre of the plate top with the fish and spoon the sauce around.