Ingreadient :

• 4 courgette flowers, with the courgette attached
• 3 large scallops
• 150g double cream
• 500g the best tomatoes, peeled, seeded and chopped
• 250g salted butter
• Salt and pepper, to taste
• 300g picked white crab meat
• ½ rind lime,
• Samphire – optional

Direction :

1. Take the middle stamen out of the courgette flower being careful not to separate the flower from the courgette, set aside then in a bowl place the and the crab meat and season add the ride of half a lime.
2. Blitz the scallops to make a purée pass this purée through a sieve over a bowl of iced water then slowly add the cream to the scallop meat and until you have dropping consistency. Lightly season and add to the crab meat.
3. Carefully spoon this into the courgette flower surrounding the meat with the flower and wrap the courgette flower in clingfilm.
4. Steam the courgette at 80°C for 10 minutes.
5. Take out and unwrap, then gently heat a frying pan add a splash of oil and a knob of butter and gently fry to colour take out place on a cloth until you’re ready to serve.
6. Meanwhile, blitz the tomatoes in a liquidiser and pass this into a pan gently warm and add the butter slowly whisking in between each addition taste and season accordingly.
7. Serve the courgette flower on top of the tomato butter sauce, and add samphire to garnish if you have it.