20 diver-caught scallops
Pinch ground cumin
2tsp olive oil
1tbs lemon juice
For the jade sauce
5g each of tarragon flat parsley apple mint coriander
2 large shallots diced
5tbs Greek olive oil
Juice and zest of one medium lemon
Salt 10 peppermill turns of white pepper
For the garnish
Small bunch flat parsley
2 leeks fine julienne
Apricot or peach leaves
Open and wash scallops remove roe and skirt. Pat meats dry refrigerate overnight in a cloth.
Deep-fry all garnish for 20 seconds at 300°C. Drain.
Add all fresh herbs for sauce to liquidiser with shallots lemon and olive oil. Process until smooth pass through fine sieve. Pour into small pan to warm.
Take scallops from refrigerator. Add olive oil to pan. Sauté scallops turning until each side is caramelised. Season with cumin and lemon juice.
Pour jade sauce on to plates place apricot/peach leaves in centre and scallops on top. Garnish with leeks.