Recipes

Try some of our dishes at home

Recipes from: David Wykes
Head Chef & Partner at Verveine Fishmarket Restaurant
Hampshire Life Chef of the Year 2010

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METHOD

For the tapenade
In a food processor place the olives, roasted garlic, thyme and the olive oil
and blend until a smooth paste, season and leave to one side.

For the truffle emulsion
Sweat off one of the finely diced shallots in a little olive oil, add half the
fennel, deglaze with the white wine and reduce to a syrup and then the
same with the noilly prat. Add the fish stock and reduce by half and the
same with the double cream. Finally, add the milk, bring to the boil, season
and pass through a sieve and finish with a few drops of truffle oil. Keep warm.

For the ratatouille
In a hot pan add a little olive oil and fry the shallots, peppers, courgettes
and aubergine until slightly soft. For the best results fry the vegetables
separately, season and keep warm.

To finish
Heat a pan with some of the extra virgin olive oil until hot, season the
scallops and place flat side down and gently fry until golden brown. Turn
the scallops with a flat spatula, being careful as they may spit. When lightly
golden on both sides remove from the heat and carefully squeeze in the
lemon juice and lightly baste for a few seconds before draining.
Place a small pile of the ratatouille in the centre of the plate and four
scallops on each plate. Add a small spoon of the tapenade on top or with a
small brush on the side of the plate. Gently blend the emulsion with a hand
blender and spoon on top of the scallops. Toss the baby leaves in a little
olive oil and lemon juice, season and serve.