Scallops with crispy shallots

Method

1. In a frying pan add the butter, thyme, garlic and shallots. Cover with a lid and gently cook over low heat for 45 minutes until soft.

2. Place the mixture into a blender with enough double cream to loosen, along with a knob of butter. Blend to a puree. You can sieve them for a finer puree, if you wish.

3. Using a mandolin, slice the remaining shallots very thinly and place in a colander with a sprinkling of salt to draw out the moisture. Leave for 30 minutes. Squeeze the shallots hard in a cloth to remove any remaining moisture.

4. Dust the shallots in flour and deep fry in vegetable oil.

5. Pan fry the scallops in 1 tbsp of olive oil and a knob of butter for 30 seconds to 1 minute on each side (or until golden brown).

6. Place a spoonful of the shallot puree on a plate, with the scallop puree and scatter over the crispy shallots. Serve with some sauteed kale.