Serves 4 Ingredients 10g dried sea lettuce 150g potatoes 100g courgettes 70g leeks 35g onions 200ml water 4 queen scallops 30g sea urchin caviar 3 tbsp virgin olive oil Salt and pepper
Method Soak the sea lettuce for five minutes. Wash and prepare the vegetables, cut into small pieces, add 1/2 tbsp of olive oil, place in water and bring to the boil. Once boiling, turn down the heat to medium and cook for 10 minutes. Add the sea lettuce – reserving some for decoration – and cook for a further eight minutes. Season with salt and pepper. Place in a mixer with 1/2 tbsp of olive oil and blend until the contents achieve a creamy consistency. Heat 2 tbsp of olive oil in a small frying pan on a medium heat, add the queen scallops, season with salt, and cook for 40 seconds – 20 seconds each side. Carefully pour the sauce in a dish and place the scallops in the middle. Arrange the sea urchin caviar around the scallops and dress with remaining sea lettuce. Recipe from Flavours of Spain in Bletchingley, Surrey