Seared scallops with potato blinis and spiced butter

Method

1. Place the butter in a food processor and blend until soft and starting to go pale.

2. Add the coriander and fennel seeds and pulse briefly. Then add the chilli, lemon zest, garlic, ginger, cayenne pepper and coriander leaves and blitz to incorporate fully.

3. Place the mixture in cling film and shape into a roll. Refrigerate until needed.

4. For the blinis, peel and dice the potatoes, place in a pot, cover with water and season. Bring to the boil and simmer until tender. Pass the potatoes through a potato ricer while still warm.

5. Weigh out 250gms of the potato puree into a bowl and stir in the flour and crème fraiche. Add the eggs one at a time, stirring well, until combined, then stir in the egg yolk, lemon, chilli and chopped chives. You should now have a mixture that holds its shape.

6. The blini mixture should create about 12-15 small, thick pancake-sized blinis. Cook each blini in a frying pan gently for 1-2 minutes until evenly browned, then turn over and cook for a further minute.

7. Remove the scallops from their shells and remove coral if not using. Place on a tray and dust with five spice.

8. Heat a teaspoon of oil in a frying pan and sear the scallops on a high heat for about 2 minutes, until they are golden brown on each side. Set aside.

9. Melt the spiced butter in the scallop pan until foaming.

10. Arrange three blinis on each of two side plates. Place a scallop on each blini. Spoon the spiced butter over the top. Garnish with the salad leaves and herbs.

Cook's note
Freeze the extra blinis in a well-sealed container for future use.

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Ingredients

For the spiced butter

200g Butter, softened
1 tsp Coriander seeds
1 tsp Fennel seeds
1/2 red chilli, finely diced
1/2 lemon, zest only
1/2 garlic clove, finely diced
1/2 cm piece Ginger, finely diced
pinch cayenne pepper
15g coriander leaves, chopped

For the scallops

6 Scallops
Chinese five spice
1 tsp oil, for frying

For the blinis

450g Potatoes
2 tbsp plain flour
2 tbsp crème fraiche
2 Eggs
1 egg yolk
1/2 lemon, zest only
1/2 red chilli, finely diced
1 tbsp chopped Chives

To serve

frisee leaves
flat-leaf parsley
chervil

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