Serves 4

Scallops and Morcilla


4 diver caught king scallop in the shell (ask your local fishmonger to prepare them if you prefer)

4 Spanish morcilla (or black pudding) cut into rounds the same size as the scallops that you’re working with

1 Granny Smith apple

Lomo – cured pork loin cut in to cubes

Fish seasoning

200g sea salt

1/2 teaspoon freshly ground white pepper

3 cloves garlic, peeled

1 teaspoon fennel seeds

1 teaspoon espelette pepper

Method for the fish seasoning

In blender or spice mixer, blitz 150g of salt with all the ingredients until powdery. Pour in bowl and mix rest of the salt.


1. To prepare the scallops in the shell, we remove the medallion from the shell. We move the roe and the frill ensuring that all the membranes are removed

2. At this stage place the medallions onto a blue jay-cloth to draw out moisture content before cooking. This is extremely important to ensure the perfect cooking of your scallop

3. Using a heavy bottomed non stick frying pan, heat on a high temperature to almost smoking but not burning. Using a splash of oil, add the scallops to the pan

4. Season the scallop on the presentation side using sea salt flakes. This would be the side that was connected to the flat part of the shell, not connected to the foot of the scallop where the rounded part of the shell is. On the foot of the scallop sprinkle a little of the fish seasoning. At the same time as cooking the scallops, add the morcilla to the pan

5. Sear the scallops for a minute until they are golden brown, before carefully turning them over and adding a knob of butter. Turn the black pudding at the same time

6. Cook for another 30 seconds to 1 minute maximum to ensure that your perfect scallop is of a translucent colour through the centre

7. Don’t overcook the scallop. When they are cooked, removed them from the pan and place onto a cloth to rid of any excess grease

8. Cut the Granny Smith apple into sticks, with a squeeze of lemon over the top to avoid discolouring

Golden Raisin Dressing


120g golden raisins (pre-soaked in the dessert wine and white wine vinegar for 30 minutes)

1 banana shallot, peeled and finely diced 1 clove peeled garlic

50ml dessert wine

10ml white wine vinegar

sea salt flakes and ground white pepper


1. In a large pan, sweat off the shallots and garlic on a medium heat, using a splash of vegetable oil and a splash of olive oil

2. Add to the pan, the soaked raisins, and bring to the boil

3. Simmer for 2-3 minutes, until the raisins are soft.

4. Season to taste.

Romanesco or Cauliflower Couscous


1/3 head Romanesco (or Cauliflower)- grated/food processed

½ lemon - squeezed

Splash of Jus, (a pouch of fresh natural (beef or chicken) stock from the supermarket, reduce down by 3/4 and finish with sprig of rosemary and garlic)

baby bok choi shoots for garnish


1. In the food processor, add the romanesco (or cauliflower) and blitz to a chunky breadcrumb consistency. Add a squeeze of fresh lemon juice, the chopped chives, and season to taste. Mix together and place in the fridge until ready to use

2. Using the remainder of the Romanesco (or Cauliflower) blanch the remaining florettes in a pan of boiling salted water to two minutes. Then remove placing directly into iced water to stop the cooking process

3. Drain the florets on kitchen cloth to rid of any excess water. Cut lengthways down each floret to create a flat surface

4. When all elements are ready to be plated, add the florettes to a hot cast iron pan with a splash of oil to char the surface

5. Finish with a knob of butter and use to garnish the final dish


Lay the couscous, golden raisin puree and scallops as shown in the photograph. The Granny Smith apple sticks are used to finish the final plate adding acidity and balance to the final dish along with the crisp earthy flavour of the baby bok choi shoots and drizzle over some jus to finish it.