Serves 4

Ingredients

12 hand dived scallops

20 cobnuts – peeled

Selection of seasonal salad leaves and micro herbs

100ml Farrington’s mellow yellow rapeseed oil

6 large new potatoes

500ml Farrington’s mellow yellow rapeseed oil

Salt

Pepper

Maple Syrup Dressing

200ml Farrington’s Mellow Yellow rapeseed oil

50ml Water

100ml Maple syrup

25ml Sherry vinegar

Salt

Ground white pepper

Method

Maple Syrup Dressing

Mix all the ingredients together and season to taste with the salt and pepper. Place in a suitable airtight container. The dressing will last for months if kept in the fridge.Mix thoroughly before using with a whisk.

Potatoes

Slice the Ratte potatoes in to 1cm slices and place in a shallow tray lined with greaseproof paper.Cover the potatoes with the 500ml rapeseed oil and foil the tray.Place in a pre-heated oven at 100°Cand cook until just tender. (40-50 mins).Leave in the rapeseed oil until needed.

To serve

Heat a thick-bottomed frying pan to a high heat and add the rapeseed oil.Add the scallops to the pan, presentation side down and fry until an even golden colour is achieved on one side.Turn the scallops over and continue to fry on the other side until the same golden brown colour is also achieved.Season the scallops with salt and pepper and a little lemon juice, then place on a tray lined with kitchen paper.Add the cooked, sliced potatoes to the same pan and return to the heat and gently colour.Place the peeled cobnuts on a tray and place in a hot oven and toast until lightly golden.Place the three slices of potato on each serving plate and place a pan-fried scallop on each one.Scatter the toasted cobnuts over the plate.Dress the salad leaves in a little of the maple syrup dressing and arrange around the scallops and potatoes.Drizzle a little more of the maple syrup dressing over the scallops and cobnuts too and serve at once.

Find out more about Adam Grey and Skylon atskylon-restaurant.co.uk