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Gardener’s delight

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An assortment of freshly picked garden produce: mixed lettuce, rocket, variety radishes and beetroot
Topped with French anchovy dressing and hard boiled eggs (all we need now are some chickens), served with sourdough and salted butter… of course! IMG_2713IMG_7082IMG_7059IMG_7047IMG_7033IMG_8007IMG_6207

Pan seared Scallops, lemon butter sauce, toasted pistachio nuts and local honey

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This delicate fresh dish is full of flavour and perfect for a starter or light lunch. I always try and support local independents when I buy my produce and Sandy’s Fishmonger in Twickenham had some beautiful Orkney Scallops. I collaborated with Neptune Home on this dish and have been working alongside the team at their Weybridge store to generate content, they kindly lent me these beautiful plates.

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Lemon Oil
• Juice of half a lemon
• Zest of one lemon
• 20 ml of cold pressed olive oil
• Pinch of sea salt / white pepper

1. In a jam jar add your lemon juice, zest and seasoning shake
2. Next add your olive oil shake to incorporate.
3. Taste
4. Place to one side to marinate


Toasted pistachio nuts:
• 250 grams of unsalted de-shelled Pistachio nuts

1. In a large frying pan over a medium heat, toast as this helps to release their essentials oils, whilst the pistachios are still warm lightly crush to increase texture.
2. Reserve to one side till required later on at plating.

Local runny honey:
1. Drizzle over the finished dish when served.

Lemon Butter sauce:
• 20 grams of unsalted butter diced
• Juice and zest of one un-waxed lemon
• 50 ml of good quality white wine
• 20 ml to deglaze
• Pinch of sea salt
• Pinch white pepper

1. To begin in a medium saucepan add your white wine reduce by half
2. Next deglaze with the 2o ml of white wine.
3. Whisk in the butter cube by cube to form a creamy emulsion.
4. Season
5. Add your lemon juice and zest.


Pan seared scallops:
• 8 large prepped scallops.
• Seasoning
• Twist of lemon

1. To begin place a heavy based pan onto a medium heat.
2. Once the pan smokes add a little olive oil, season your scallops.
3. Add to the pan cook till golden in both sides
4. Add a knob of butter and baste
5. Remove from the pan rest onto a j cloth to absorb any excess butter from the cooking.

To plate pre-warm your Neptune artisan plate and plate your scallops into a large circle, top each with a little of your butter sauce, drizzle with your scented olive oil to form a split sauce, add your toasted pistachio’s and lastly I love to garnish with a drizzle of honey.
Lastly add fresh garden bronze fennel delivers an aniseed note.

Enjoy,
The Gourmet Gent.