Serves

4

Ingredients

12 scallops from Apolónia’s fish counter • 50ml Cortes de Cima ExtraVirgin Olive Oil • 50g butter • 10g fennel seeds • 15g Belamandil Flor de Sal • 10g ‘sicho’ sprouts • 80g shallots • 50g white mushrooms • 15g sugar • 150g endives • 100g Swiss chard • 50g butter • 200ml fish stock • 300ml Dona Maria 2008 white wine • 1 lemon • 50g sweet potato

Method

Clean the endives from their inner stem and cut into slanted strips • Clean the Swiss chard leaves and clean in copious water • Sauté the Swiss chard in olive and reserve • Chop the shallots and the mushrooms and sauté in olive oil • Add the endives and the sugar and leave to colour, braise slowly for 5 minutes • Make the sweet potato “straw” cutting the potato into fine strips and frying in oil at 130ºC • Reduce the fish stock and the white wine by a half • Remove the frill and stomach of the scallops and season with the crushed toasted fennel seeds • Sauté the scallops on a high heat in a non-stick pan with a little olive oil and a knob of butter until they colour (45 seconds on either side) keeping the heart pink • Season with flor de sal and reserve in a warm place • Deglaze the pan with the white wine reduction and leave to thicken, seasoning and combining with the remaining butter • Plate up the Swiss chard and the endives in the centre of a serving plate • Top with scallops and then the sauce, decorating with the sweet potato ‘straw’, dried lemon slices and ‘sicho’ sprouts