Roast Orkney scallop, spiced hummus, orange and basil
500g chick peas
3 garlic cloves
Juice of 3 lemons
5 tbsp Belazu first harvest olive oil
3 Tbsp Belazu Tahini
2 Tbsp Belazu rose harissa
Place all ingredients in a blender and blend until smooth- check the seasoning and transfer to a plastic bottle and place to one side.
8 oranges, segment and juice
3 finely chopped shallots
1 tbsp Belazu Chardonnay vinegar
2 tbsp Belazu verdemanda olive oil
Sweat off the shallots in a little olive oil without colour. When the shallots are soft, add the orange juice and reduce until near glaze consistency. Refresh with some fresh orange juice and place over ice to cool. Finish with Verdemanda olive oil and fresh orange segments.
100g Chickpea flour
1 tbsp Belazu first harvest olive oil
Using equal quantities of chickpea flour and olive oil mix a smooth paste and then add a splash of olive oil. Leave the paste to stand. Roll the paste between greaseproof paper and then fry in a dry non-stick pan until crisp.
To finish the dish
6 Orkney Scallops
Season the scallops with a little salt and roast in a hot non-stick pan in a little olive oil until crisp and golden brown on one side. Turn the scallops over and cook for a further 30 seconds, basting with the cooking juices, finish with a squeeze of lemon juice and remove from the pan. Dress the top of the scallop with the orange dressing, espelette pepper and picked Greek basil leaves. Place the chickpea cracker on the top. Squeeze a dot of the spiced hummus on to the plate and sit the scallop next to it. Finish the plate with verdemanda olive oil and balsamic vinegar.