SEARED SEA SCALLOPS, CARROT PUREE, SAMPHIRE, AND PICKLED BLUEBERRIES
Carrot puree:
Peel carrots chop to small pieces. Place into a saucepan and add butter, water, stock, lemon juice and salt. Bring to boil, then reduce heat and place lid on pot, cook for a further 15 minutes. Add to kitchen blender and blend for at least 5 minutes. Pass carrot through a fine strainer and cool, serve at room temperature.
Samphire:
Blanch samphire in boiling water for 30 seconds, refresh under cold water for until the samphire is cold then dry off.
Pickled Blueberries:
In a saucepan add the vinegar, cloves, peppercorns, parsley and sugar. Bring to boil then take off heat and add blueberries. Wrap the pot in “Cling-film” and place in the refrigerator.
Scallops:
Place clarified butter and oil into a frying pan and turn gas on to heat. Once butter is bubbling add scallops and cook for 1.5 minutes each side with only turning them once.
To plate:
Smear carrot puree onto plate. Place the scallops in a row along the carrot puree with 4 pickled blueberries on the sides. Arrange the samphire neatly on top of scallops, season with cracked black pepper and sea salt.