We like to eat in restaurants that don’t change too much, you find a place and food you like and that’s it, if you go back and the menu is wildly different then it might as well be a different restaurant, you go back because you liked the food and the service, you don’t want to go to a place where the staff change and cant remember your favourite aperitivo!

This dish went on the menu on day 1 and has never been off it, except once I think where we thought it was boring to keep it but our guests told us otherwise, they were straight back on the menu the next day. 

Ingredients – serves 2

100g garlic butter 

6 fresh scallops and bottom shells

6 leaves of taragon

6 tblsp white port (white wine fine if no white port)

6 tblsp olive oil

sea salt

6 tblsp fresh breadcrumbs

Method

Pre heat the oven to 220-240c, needs to be very hot.

Put 6 shells on a roasting tray.

Place a taragon leaf in each scallop shell, followed by a scallop, leaving the roes on. Season with a little salt.

Add a spoon of white port and a teaspoon of garlic butter on top of each scallop.

Sprinkle each one with a few breadcrumbs and a tablespoon of olive oil.

Bake in the hot oven for 5 minutes or until the breadcrumbs are golden and the port and butter is all bubbling together.