Serves 4 as a starter


For the scallop salad:
12 scallops
50g duck fat
6 potatoes
100ml rapeseed oil
20 cobnuts, skinned
Handful of salad leaves
Salt and pepper

For the dressing:
400ml olive oil
100ml water
200ml maple syrup
50ml sherry vinegar
Salt and ground white pepper


1. Preheat the oven to 110C/Fan 90/Gas ¼

2. Line a baking tray with greaseproof paper, peel and slice the potatoes into 1cm thick rounds and place in a single layer on the tray

3. Heat the duck fat in a pan then pour over the potatoes, cover with foil and roast in the oven for 40-50 minutes. Remove from oven and put to one side

4. Heat the oil in a large frying pan until it begins to smoke then add the scallops and fry until a golden colour then turn and cook on the other side.

5. To make the dressing, put all the ingredients into a jar, screw on the lid then shake well. Put to one side

6. Put the cobnuts into a dry frying pan on a medium to high heat and stir around until golden. Allow to cool in a bowl

7. To serve, put 3 slices of potato on each plate, top each slice with a scallop, arrange the cobnuts and salad leaves around the plate and drizzle with the dressing