Seared scallops served with smoky bacon lardons, new potatoes and a super quick buttery sauce made with mead, a traditional old alcohol.
Cook the new potatoes in salted water until tender. Allow to cool and then cut into thick slices.
Finely chop the parsley. Dice the butter into small cubes.
Prepare the scallops by removing them from their shell if necessary. Rinse under cold water to remove any grit and then pat dry on kitchen paper.
Heat a frying pan until hot and add a splash of sunflower oil. Season the scallops with fine salt and cook in the frying pan for 1 minute or until the scallops are golden brown.
Turn the scallops over and add the bacon cubes. Cook for a minute and then add some sliced potatoes.
Cook for 30 seconds and then deglaze the pan with the 100 ml of the ale. Allow the ale to reduce by half and add the honey then whisk in a few cubes of butter to create a buttery sauce.
Finish the dish with the chopped parsley and serve immediately.
«The best scallops are those that have been diver caught. Ask your fishmonger to source them for you.»