Seared scallops with crushed potatoes and chive butter

Method

1. To make the chive butter sauce; put the white wine, lemon juice and vegetable stock in a small pan. Boil together for 1 minute, whisking continuously. Stir in the cream, if using, and tip in the butter. Briskly whisk, over a low heat, until the butter has blended in with the sauce.

2. Season to taste and stir in the chives. Keep warm until needed.

3. For the potatoes; cook the potatoes in simmering water, before draining and tipping into a large bowl. Add the olive oil, and with the back of a fork, gently crush each potato until it breaks open. This is a kind of textured mash so don't be tempted to make it too smooth. Season well and set aside.

4. Heat a large pan over a moderate heat, add the butter, and when hot, tip in the cabbage. Stir-fry over a high heat for a minute or so, and then sprinkle over a little water - it should evaporate into steam straight away. Continue to fry until the cabbage is just cooked through, but still retains its colour.

5. Pat the scallops dry with some kitchen paper. Heat a large frying pan, and add the sunflower oil. Sear the scallops over a high heat for 1 minute on each side, until browned and crisp. Do this in batches if your frying pan isn't very large and then transfer to a plate. Add the Parma ham to the same pan and quickly cook until crisp on both sides.

6. Place a dollop of crushed potatoes into the centre of warmed serving plates and top with a small mound of Savoy cabbage. Cover with the scallops and pour around the chive butter sauce. Garnish with crisp Parma ham and serve straight away.

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Ingredients

For the chive butter sauce

2 tbsp dry white wine
1 lemon, juice only
dash vegetable stock
1 tbsp double cream, optional
225g unsalted Butter, diced, chilled
2 tbsp snipped fresh chives

For the potatoes

450g new potatoes, scrubbed
75ml Olive oil
coarse salt and freshly ground black pepper, to season
1 tsp unsalted Butter
350g Savoy cabbage, tough stalks removed, very finely shredded

For the scallops

12 large Scallops, without corals
2 tbsp sunflower oil
4 thin slices Parma ham

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