Ingredients
Ingredients

• 2x Hand Dived Scallops( in shell, much fresher and firmer)
• 1x New Season Beetroot
• 3x Spears of Formby Asparagus
• 4x Sprigs of English Watercress
• 100 grams of Parmesan
• 100ml red wine vinegar
• 200ml red wine
• 400ml water
• 50 grams of sugar
• 1 star anise
• 2 cloves
• 3 juniper berries

Instructions:
Method
1. Firstly cover the beetroot in the ingredients highlighted. Cook them until soft. Approximately 30-45 minutes on low simmer. Strain them when cooked and peel immediately. Its much easier to peel them when hot. Use disposable gloves to prevent burnt and stained hands.
2. Shell the scallops, peel off the skirt and roe. Wash the scallops in cold water to get rid of any dirt or grit. Set aside for later
3. Grate the parmesan and carefully sprinkle onto non stick mats in a rectangular shape. Cook for around 10 minutes until golden. Immediately place the tuille over a rolling pin or clingfilm
4. Remove the ears off the asparagus and pencil at the end. Blanch and refresh in ice water.

Dressing
1. slice the beetroot very thinly and place onto plate
2. place the asparagus around the edge of the carpaccio
3. Season the scallops and sauté on one side until golden brown, turn over and add lemon juice and butter
4. place the scallops inside the parmesan tuille and place on top of carpaccio
5. finish the dish with seasoned watercress and olive oil

North West Young Chef Competition 2009 - Chris Rawlinson's (The Red Cat Restaurant, Chorley) winning starter.