Seared King Scallops with Rhubarb Puree and Potato Galette. (servers 4)

Method

For the Puree

1. Make light stock syrup with 500ml water, 100g sugar and juice of half a lemon. Chop rhubarb into 1cm pieces discarding the ends, set half a stick to one side. Place in stock syrup and boil until soft. Strain rhubarb keeping the liquor to one side. Blitz in a food processor slowly adding back some liquor until desired consistency is reached.

For the Potato Galette

1. Peel the potato and slice thinly using a mandolin until almost transparent. Then Julienne into thin straw like strips. Wring all the starch out in a towel then mix with a pinch of salt and a drop off oil. Lightly grease a non stick baking tray and then place the potato on the tray in a ring shape ensuring it’s all weaving together and all in one layer. Bake at 160c for approx 6-8 minutes until crisp and golden brown.

To Finish

1. Heat a frying pan with a little oil, place the scallops in a pan, large side down in a clockwise motion. Leave for approx 1-2 minutes until golden then turn over starting with the first scallop to enter the pan. Add butter so it starts foaming then squeeze the rest of the juice of lemon. Remove from the pan onto a cloth and season with a pinch of salt. Peel the remaining rhubarb and slice into matchstick size pieces.

To Dress

Spoon the rhubarb puree into centre of plate and spread out with back off spoon. Place scallops on top then place the pieces of rhubarb on the scallops finish with the potato galette. Garnish with a few salad leaves.