Scallops with Julienne Spaghetti of Vegetables
| Scallops | 1 |
| Carrot | 1 |
| Courgette | 1 |
| Leek | 50g |
| Lemon | 1 |
| Chives | Pinch |
| Butter | 25g |
| Vegetable oil | 2 tablespoons |
Trim the scallops. Cut the carrot, courgette and leek into long strips. Melt the butter and add the carrot. Reduce heat, cover and sweat for 2 minutes, add the leek and courgette and sweat for 1 minute. Season. Brush scallops with oil. Pre-heat pan and fry for 40 seconds on either side until golden brown and just cooked. Season. Add a squeeze of lemon. Place scallops on the spaghetti.
Lobster Bisque with Langoustine and Brandy (serves 4)
| Live lobster | 1 small |
| Langoustine heads | 12 |
| Carrot | 1 |
| Tomato puree | 1 teaspoon |
| Paprika | ½ teaspoon |
| Onion | 1 |
| Celery stick | 1 |
| Garlic | 1 clove |
| Bulb fennel | ½ |
| Tomato | 1 |
| Dry white wine | ¼ pint |
| Fish stock | ½ pint |
| Cold water | ½ pint |
| Olive oil | 3 tablespoons |
| Tarragon, basil, thyme | 2 sprigs of each |
| Bay leaf | 1 |
| White peppercorns | ¼ teaspoon |
| Plain flour | 60g / 2oz |
| Coriander seeds | ¼ teaspoon |
Cook the lobster for 15 minutes per lb in boiling water, then cool. Crack open and extract the meat. Chop the carrot, garlic, onion, celery, fennel and tomato. Heat the oil in a large pan. Saute the langoustines for 5 minutes until pink. Saute the vegetables until golden brown, add the tomato, plain flour tomato puree and paprika. Add wine and reduce by half. Add the stock, water and remaining ingredients. Simmer for 20 minutes until reduced by half. Strain through a fine sieve. Season. Put the brandy in the bottom of the bowl and swirl round. Put the lobster in bottom of bowl and pour bisque on top to heat. Serve with a swirl of double cream.
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Crab and Avocado Gateau with Lemon Dressing
| Good quality white crab meat | 50g |
| Avocado | ½ |
| Red onion | ½ |
| Lime | 1 |
| Red chilli | 1 cm piece |
| Coriander | 1 tablespoon |
| Rocket or red chard leaf | Handful |
| Lemon | 1 |
| Olive oil | 2 tablespoons |
| Plum tomato | 1 |
| Caster sugar | Pinch |
De-seed the tomato then finely dice. Very finely dice the avocado and red onion. Finely chop the coriander and chilli. In a bowl mix together the avocado, red onion, coriander, chilli, tomato and the juice of half a lime. Season. Add a pinch of sugar. In a separate bowl loosen the white crab with your fingers and season. Add a little lemon juice. For the dressing, whisk together 1 spoonful of lemon juice, 3 spoonfuls of olive oil, and pinch of sugar. Season. Using a metal ring, half fill with the crab, then top with the avocado mix, Dress the leaves with lemon dressing. Place on top. Spoon more dressing round the plate.
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