Tower of Scallops and Smoked Haddock in a Parsley Sauce

StarterServes 4

# Cut scallops in two cross-wise. # Slice the haddock in slices the same thickness as the scallops. # Melt the butter, sweat the shallots add the garlic then tomatoes and season. # Toss in butter, 2 minutes, take off and cool. # Melt 1oz butter, add shallots, sweat do not colour. # Add white wine, reduce by half. # Add fish stock and double cream, reduce by half and season. # Meanwhile, layer the haddock and scallops, putting tomato concassé in the centre in 2 inch rings. # Season and steam 6-8 minutes, take out and drain, put into serving dish. # Add parsley to sauce and pour over the scallops.


* 16 scallops
* 8oz smoked haddock
* 4 tomatoes concassé
* 1oz butter
* 1 chopped shallot
* 1 clove garlic, crushed
* Salt and pepper


* 3oz butter
* 2 chopped shallots
* 1 glass of dry white wine
* 1/4 pint fish stock
* 1/2 pint double cream
* 2 tablespoons fresh chopped parsley