Scallops with aromatic spiced oil

Method

1. Preheat the oven to 200C/gas 6 and roast the cardamom pods for 5 minutes.

2. Strain the orange juice into a pan and add the cardamom pods and garlic. Reduce over a low heat until thick and syrupy.

3. While the reduction is still warm, stir in the seeds from the vanilla pod and add the olive oil and caster sugar. Leave on one side to infuse, before chilling the oil and leaving overnight. The next day, bring the oil to room temperature before straining and using.

4. Heat the oil in a frying pan, season the scallops, and fry for 1 minute on each side until caramelised and golden.

5. Arrange the spinach on a serving plate. Place the scallops on top - the heat from the scallops will wilt the spinach.

6. Drizzle the infused oil around each plate, garnish with sage leaves and serve.

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Ingredients

For the oil

4 cardamom pods
30ml freshly squeezed orange juice
1 small garlic clove
1/2 vanilla pod, seeds scraped out
45ml extra virgin olive oil
3/4 tsp caster sugar

For the scallops

50ml Olive oil
1/2 tsp sea salt and freshly ground white pepper
12 large Scallops
100g baby spinach leaves
sage leaves, to garnish

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