Hidden Scallops

Yield: 4 servings
Preparation is easy

Ingredients

• 4 orange scallops
• 4 slices pancetta
• 12 good arugula leaves
• 1 tablespoon vegetable oil (15 millilitres)
• 4 large Yukon Gold potatoes
• 4 small handfuls mixed leaf or herby salad
• salt and pepper
• chive oil for dressing the plate
• vegetable oil for deep frying

Directions

1. Preheat the oven to 450 degrees Fahrenheit
2. Preheat the vegetable oil to 375 degrees Fahrenheit
3. Peel and grate your potatoes. Pat them between sheets of paper to remove any excess moisture. Put your potatoes into a bird’s nest and plunge them into the hot oil for 2 minutes or until golden brown.
4. Season the top and the bottom of the scallops with salt and pepper and drop them into a very hot cast iron skillet with a slick of vegetable oil. Leave them, without touching for 30 seconds per side, then flip and they should be brown and crisp on both ends. Take the pan off the heat and set the scallop aside to cool.
5. Lay out your slices of pancetta. Line each one with a layer of arugula leaves. Then, roll a scallop in each one. Put the pan back on the heat and sear the pancetta parcels over a high heat for about 2 minutes.
6. Take the scallops to the oven to bake for 1 minute. Once cooked, serve a scallop per person on a plate. Invert a potato bird’s nest over the top to hide it and then put a small handful of salad on top. Drizzle with chive oil and season with salt and pepper.