Ingredients

• 4 new potatoes
• blanched and sliced
• 8 cherry tomatoes
• halved
• ¼ of each of four differently coloured peppers (red
• orange
• yellow and green)
• cut into diamond shapes
• 8 black pitted olives
• 8 caper berries
• 100g/3½oz green beans
• blanched
• 1 tbsp rapeseed oil
• 12 scallops
• knob of butter
• 200g/7oz mixed leaf salad
• including watercress
• 4 soft boiled quail’s eggs
• pinch chopped chives
• 100ml/3½fl oz thick natural yoghurt
• salt and freshly ground black pepper

Directions

• In a warm pan
• place the potato
• cherry tomatoes
• mixed peppers
• olives
• caper berries and green beans
• along with some rapeseed oil.
• Heat through allowing to colour lightly
• then take off the heat and keep to one side.
• In a non-stick pan fry the scallops
• taking care to get a nice golden-brown colour on both sides. Drop a knob of butter into the pan just before they are cooked.
• For the dressing
• combine the chives with the natural yoghurt
• and season to taste
• To serve
• put the salad leaves and quails eggs into into the centre of the serving plate. Arrange the beans
• potatoes
• olives
• caper-berries
• peppers and tomatoes around the plate. Put the seared scallops on top of the salad and garnish with the natural yoghurt and chive dressing.
• To smoke
• place a glass dome on top of the plate
• place the tube of a smoke gun inside and smoke for a few minutes.
• To serve
• remove the dome in front of the guest.