scallops in a herb broth
(serves 4 persons)

Ingredients

·       2 tbsp olive oil
·       2 shallots and 1 garlic clove, all finely chopped
·       500 ml hot vegetable stock
·       Pinch of saffron
·       1 tbsp chopped fresh oregano and 2 crushed bay leaves
·       16 small new potatoes, scraped
·       16 - 20 scallops
·       175 g mangetout
·       To serve: saffron rice

Cook the shallots and garlic in the hot oil until soft and pale gold.

Add the stock, saffron, oregano, bay leaves and potatoes to the pan and cook over a fairly high heat until the potatoes are cooked and the liquid is reduced by half.

Meanwhile arrange the potatoes on a baking sheet lined with buttered foil and cook in the centre of a preheated oven for 4 minutes at 190^o C.

Add the mangetout to the pan, bring back to the boil and cook for 1 minute.

Serve the scallops in a bowl or soup plate with the vegetable broth and saffron rice.

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