This recipe has been provided by our guest chef Tommy Banks
1 large hand dived scallop
1 large scallop shell
4 dried ceps
6 girolle mushrooms
8 fresh pea pods
150g unsalted butter
1.Bake the scallop and 2 verbena leaves in the shell, which for 6 minutes on a high heat.
3. Whilst the scallop is in the oven, make the sauce by cooking the mushrooms with the shallot in butter.
4. Add the freshly podded peas, then the mushroom stock and finishing with butter and a few verbena leaves.
2. Remove the scallop from the oven, then quickly seal the scallop in a pan.
5. Carve the scallop and drizzle the sauce around.
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