Ingredients

• 150ml/¼ pint hot vegetable or chicken stock
• 150g/5½oz potatoes
• peeled and chopped
• 2 spring onions
• finely sliced
• 55g/2oz Manchego cheese
• grated
• 1 tbsp olive oil
• 3 oranges
• juice only
• 1 tsp red wine vinegar
• 2 tbsp double cream
• 30g/1oz cold unsalted butter
• cut into cubes
• 2 tsp olive oil
• 2 scallops
• removed from their shells

Directions

• For the mash
• bring the stock to the boil in a saucepan. Add the potatoes and boil for 6-8 minutes
• or until tender. Add the spring onions for the last two minutes of cooking time.
• Drain off the stock
• then return the potatoes and spring onions to the pan. Add the grated cheese and olive oil and mash together with a potato masher. Season
• to taste
• with salt and freshly ground black pepper.
• For the orange butter sauce
• place the orange juice and vinegar in a small saucepan over a medium heat and simmer for 3-4 minutes
• until slightly reduced in volume.
• Add the cream and simmer for a further 3-4 minutes
• or until the sauce has thickened slightly.
• Just before serving
• add the cold butter to the hot sauce and whisk until smooth and glossy.
• For the scallops
• heat the oil in a small non-stick frying pan over a medium-high heat and fry the scallops for one minute on each side
• or until just cooked through.
• To serve
• place the mash onto a serving plate
• top with the scallops and pour over the sauce.