|Gazpacho con cilantro (gazpacho with wild coriander)
Remojón (salt cod and orange salad with sesame dressing)
Codornices con higos (quail with spiced figs)
Lubina al sal con salsa de pimientos rojos y aceite de olivo (salt roast seabass with charred sweet red pepper and olive oil salsa)
Tarta de pera y natilla con miel de lavanda (Pear and custard tart with lavender scented honey)
Merengue escalfado con natilla de almendras (poached meringue with almond custard cream)
|Veneras con puré de patatas y calabazas
(Seared scallops with potato and roast pumpkin mash)
36 large scallops (shells removed)
1 shallot finely chopped
3-4 tbsp extra virgin olive oil
1 tbsp pumpkin seed oil
3 tsp caviar (or lumpfish roe)
1/4 tsp cinnamon
Pinch of nutmeg
Sea salt and cracked black pepper
1.Peel and cut the pumpkin into thick cubes and toss in a bowl with 1/2 tbsp pumpkin seed oil and 1 tbsp olive oil and 1 finely chopped shallot.
2. In a pre-heated hot oven, 240 °C/460°F/Gas 7, roast for 15 – 20 mins until soft.
3.Peel and cut the potatoes into thick cubes and boil in salted water until soft for 10–15 mins.
4.Drain off the water, place a lid on the saucepan and return to a low heat to dry out the potatoes. Allow to cool. Transfer to a food processor and mix well, adding the roast pumpkin and the remaining pumpkin seed oil and olive oil, and 1/4 tsp of cinnamon and a pinch of nutmeg. Correct the seasoning.
5.Remove from the food processor, place in a bowl with a clean cotton cloth over the top.
1.Wash the scallops in cold salted water, drain well and dry thoroughly on a clean cloth.
2.Heat the thick-bottomed frying pan until it is very hot, add a little olive oil and clean quickly with kitchen paper. Place the scallops one by one into the pan. When the last scallop is placed on the pan, then start turning the first one, second one and do the rest. Once all the scallops have been slightly browned on both sides, they are ready to serve.
3.On a hot plate, place six teaspoons of mash evenly spread. Sit on top, 1 seared scallop on each spoonful of mash.
4.Sprinkle some caviar and drizzle with a little extra virgin olive oil. Garnish with crisp green salad leaves.