Ingreadient :

• 2 finely chopped shallots
• 6oz finely chopped courgettes, keep skin on
• 2 tomato concasse, skin on
• 8oz unsalted butter
• 1 tbsp cider vinegar
• 1/4 pt Champagne
• ½ pt double cream
• Fish stock – leeks and smoked haddock skin, strained off
• 12 scallops – trimmed
• 1 ¼ lb smoked haddock (skin used for the stock)
• Salt and pepper
• 1 tbsp chopped chives
• Pluche of chervil

Direction :

1. Gently melt 2oz butter, sweat finely chopped shallots, do not colour
2. Add courgettes then vinegar and champagne and reduce
3. Add strained fish stock and double cream and then add butter and season
4. Add chives and tomatoes at the last minute
5. Meanwhile slice the scallops and cut the smoked haddock into same size pieces
6. Alternate the scallops and haddock in a greased stainless-steel ring approx. 2 ½ “in diameter
7. Steam for approx. 6 minutes
8. Place in a warm bowl, pour over the sauce and serve with saffron turned potatoes and a pluche of chervil