Ingredients
Serves 4-6Scallop Gratinidos
6 large scallops in shell with roe
Rock salt
1 tbsp olive oil
3 green asparagus, thinly sliced
Corn kernels from ½ cob
2 garlic cloves, crushed
¼ bunch chives, finely chopped
1 morcilla sausage, finely chopped
1 pinch saffron
50g manchego cheese, grated
6 quail eggs, poached for 2 minutes
1 tbsp ocean trout roe
Murcian Salad
2 tbsp sherry vinegar
4 very ripe heirloom tomatoes
10 pitted black olives
½ white onion
10 mint leaves
10 parsley leaves
10 tarragon leaves
10 caperberries
2 soft boiled eggs
Method
Scallop Gratinidos
Preheat grill to high.
Place scallops in shells on a tray with rock salt to avoid tilting.
Heat oil in a frying pan on high heat. Cook asparagus, corn, garlic, chives, morcilla and saffron for 2-3 minutes or until asparagus and corn are just tender.
Top scallops with corn mixture and top with grated cheese. Grill for 2-3 minutes, until scallops are just opaque and cheese melts.
Top with poached eggs cut in half and roe.
Murcian Salad
Whisk vinegar and oil in a large bowl. Season. Add tomatoes, olives, onion, herbs and caperberries.
To serve, divide salad mixture on serving plates and top with half a boiled egg.