Ingredients

• 30g/1oz ground turmeric
• 30g/1oz plain flour
• 12 large scallops
• shelled
• corals removed
• washed and dried
• 2 tbsp oil
• 140g/5oz unsalted butter
• cubed
• sea salt and freshly ground black pepper
• 1 shallot
• finely chopped
• 175ml/6fl oz dry sparkling white wine
• 140ml/¼ pint fish stock
• 140ml/¼ pint chicken stock
• 140ml/¼ pint double cream
• large bunch watercress
• leaves picked
• freshly grated nutmeg

Directions

• Mix the turmeric and flour together in a bowl. Dip the top of the scallops in the mixture and shake off any excess.
• Heat the oil in a frying pan over a high heat. Add 30g/1oz butter. When melted
• cook the scallops floured-side down for 1-2 minutes or until golden-brown.
• Turn over the scallops and season with a little salt. Cook until just coloured (about 30 seconds to a minute)
• then remove from the pan and keep warm.
• Drain half the fat from the pan
• add the shallot and fry gently until soft but not coloured. Add the wine and bring to the boil. Cook until the volume of liquid has reduced by two-thirds. Add the stocks and reduce again by half. Add the cream and reduce to a sauce consistency. Season with salt and freshly ground black pepper. Beat in 80g/3oz butter until the sauce is smooth and glossy.
• Meanwhile
• finely shred a quarter of the watercress leaves and set aside. In a clean pan
• melt the remaining 30g/1oz butter. Add all the remaining watercress
• season with salt
• pepper and nutmeg and cook until the watercress is wilted. Remove from the heat and drain.
• To serve
• put the cooked watercress in the middle of four serving plates and surround each with three scallops. Add the shredded watercress to the sauce and pour around the scallops.