Recipe Request

Tonight I had a request for this particular dish.

Panfried scallops with tomato, onion, capsicum & avocado salpicon, lemon butter sauce.

You need; 3 scallops with shell, 3 scallops no shell. Dice of tomato, red capsicum & avocado. Fine dice of red onion. For the butter sauce reduce 200ml of white wine, add a tables spoon of fish stock concentrate & 200ml double (thick) cream, reduce by half. Now stir in 200g cold diced butter. This will thicken the sauce, give it flavour, colour & body. Season with salt & pepper & a generous squeese of lemon juice. Remove the scallops from the shell & boil the shells. Place the dry shells on to a plate of rock salt (this will help keep them level). Mix your diced ingreadients with some butter sauce & place in the shells. In a very hot pan add just a little clarified butter (ghee) place in the seasoned scallops, turn after about 30 seconds (depending on size) do not overcook, or they will be like rubber. Arrange the scallops ontop of the salpicon, garnish with crispy leek julienne & dry fish roe if you have it.  Happy cooking ;-)