Scottish scallops, gruyere mash, red wine dressing, morels & wild garlic (GF)
Elements to the dish
Morels and wild garlic
Red wine dressing
- Transfer the mash potato to a bowl and microwave for 1 minute (or until piping hot) then stir. Alternatively, heat gently in a non-stick pan with a little milk to loosen (Tip: if the mash potato ‘splits’ and looks oily, add a dash of cold milk and work (stir) the mash to bring back together).
- Lightly season the scallops and shallow fry until golden. Turn down the head and flip the scallops adding butter, add the morels, wild garlic and finish with a few drops of lemon juice, salt and pepper.
- To plate, add the mash potato to the centre of a warm plate, arrange the scallops, morels and garlic around the mash then finish with red wine dressing.