Seared scallops with china town duck

Method

1. Preheat to oven to 180C/gas 4. Season the duck breast with salt and pepper and place in a dry pan. Cook on both sides until lightly browned and the skin is crisp.

2. Add the honey, plum, soy, and hoisin sauces with the garlic and ginger and baste the duck with the mixture. Transfer to the oven to cook further for 3-4 minutes (it will still be very pink). Remove from the pan and leave to rest , reserving the sauce.

3. Add the Worcestershire sauce, sesame oil and vinegar to taste to the reserved sauce in the pan.

4. Heat half the olive oil, add the chopped shallots and gently cook until soft without colouring. Add the honey and cook until sticky.

5. Mix the cucumber with the red onion. Place spoonfuls of the cucumber mixture on individual plates; add a small spoonful of the shallot mixture on top, then a drizzle of the sauce.

6. Heat the remaining olive oil in a pan. Cut the duck into thin slices; season the scallops with salt and pepper. Sear both the duck and the shallots in the hot pan, for about 40 seconds per side.

7. To serve: place the scallops on top of the cucumber salad. Arrange a few slices of duck on top of each scallop. Drizzle with lemon juice and serve immediately.

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Ingredients

1 Duck breast
1 tbsp Honey
1 tbsp plum sauce
1 tbsp Soy sauce
1 tsp hoi sin sauce
1 tsp chopped Garlic
1 tsp chopped ginger root
2 tbsp Olive oil
4 Shallots, chopped
1 tbsp Honey
1 Cucumber, cut into very fine strips
1 red onion, finely shredded
Worcestershire sauce, to taste
2-3 splashes toasted sesame oil
2-3 splashes sherry vinegar
12 large diver-caught scallops
squeeze lemon juice

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