Ingredients
Serves 2

Scallops

3 Hand-dived scallops in the shell

Using an oyster knife prise open the scallop shells and gently detach the muscle from the inside of the shell, being careful not to damage the scallop. Peel away the skirt from around the side of the scallop and wash in cold water. Cut each scallop in half and put on a cloth to absorb any excess moisture and store in the fridge until ready to cook.

Apple Jelly

100g Eddisbury fruit farm apple juice
1g Agar

Combine the two ingredients in a small saucepan and bring to the boil whilst whisking. Pour into a flat, smooth mould and run a lit blowtorch over the surface to pop any bubbles. Place it in the fridge until it sets (about 20-30mins). Once set cut the jelly into 1cm squares.

Quince puree

50g fresh, ripe quince
30g Katy apple
90g Eddisbury fruit farm apple juice
25g Caster sugar
3g Salt

Place all ingredients in a bag and seal in a vac pack machine, then place in a pan of hot water and simmer gently for 15 minutes or until the fruit is soft.

Alternatively sweat the fruit in pan with the salt and sugar until soft and then add the apple juice. Bring to the boil and remove from the heat.

Once cooked place in a liquidiser and blitz until smooth, then pass through a fine chinois. Then chill the puree.



Instructions:
Assembly

½ bunch watercress, picked
1 ripe, firm Katy apple
50 g butter
½ lemon
Oil for cooking

Heat a non-stick frying pan and add a small drizzle of oil. Season the scallops on the cut side and place this side into the frying pan first for about 1 minute. Cut the apple into strips and place to one side. Season the other side of the scallops and turn them over in the same order that they went into the pan. Then add the butter until it starts to foam. Squeeze the lemon juice into the pan and baste the scallops with the foaming butter. Remove the scallops after 1 ½ minutes onto a cloth to drain the excess butter. On a rectangular plate pace a spoonful of the quince puree and drag it down the length of the plate. Place the scallops along the line of puree and decorate with the strips of apple, apple jelly and the watercress.

Dish created by Michael Tate from Harvey Nichols in Manchester.  Michael cooked this starter during the October 09 Manchester Heat of the North West Young Chef Competition.  Michael goes through to the final in June 2010.