Serves 1 Ingredients: · 125g Lamb’s Lettuce · 6 Diver caught Scallops · 150g Streaky bacon · 75ml Sunflower oil · 50g Unsalted butter · 50ml Rapeseed oil · 1 Lemon · 15g Caster sugar · 150g Frozen peas · 1 bunch Mint · 1 Mango · 1 bottle Stem ginger · 1 punnet Sakura cress · Salt & Pepper to Taste
Method: 1. In the thermo coupe cook and liquidise the peas with some water. 2. When the peas are cooked, add the lamb’s lettuce, mint and again blitz until smooth, then spoon onto the plate. 3. Warm the rapeseed oil add a pinch of sugar, and the zest and juice of ½ a lemon, season to taste. To Serve: 1. Cut the streaky bacon into lardoons and fry in a hot pan with the scallops. Place this on top of the lamb’s lettuce purée. 2. Finely julienne the mango and stem ginger and garnish the scallops with lamb’s lettuce leaves and cress. This recipe was created by Mark Errington for the International Mâche Match 2007