Here I’ve taken the honey brief I was given for my Demo Kitchen residency, and created something distinctive and unique. Honey and fish may seem like an odd combination, but this sauce really works and with such a wonderful range of honey available at the Market, you can take the concept and really play around with the flavours.
3 large carrots
100g salted butter
8 live scallops in their shells
Olive oil, for frying
A squeeze of lemon juice
1 glass of prosecco
3-4 tbsp honey
Peel and chop the carrots and boil until tender. Blitz with a hand blender with half the butter until smooth and season to taste. Pass the carrots through a sieve to make a fine puree.
Shuck the scallops and remove the roe, reserving for another dish. Fry the scallops in a very hot pan with olive oil for 1-2 mins. You want them lovely and golden on the outside and still slightly raw in the centre. Season with salt and a squeeze of lemon and set aside.
Deglaze the same pan with prosecco and add the honey. Let the alcohol cook off for 1 min and then thicken the sauce with the remaining butter.
Serve the scallops in a cleaned shell with the carrot puree and sauce.
Recipe: Alison O’Reilly