Coquilles St Jacques Nobu Style

This is a classic Nobu recipe. Incredibly easy but tasty.

Ingredients:

1. 1 scallop and coquille per person
2. best butter
3. parmesan
   
4. best soy
5. garlic--pureed
   
6. lemon
   
7. maldon sea salt

Put scallop in shell. Rub tiny bit of garlic on top of scallop. Add a knob of butter and on top sprinkle soy sauce no more than tsp. Sprinkle at least a solid teaspoon of Parmesan.

Put under the grill (at 200 degrees) for no more than 3-4 minutes--depending on how big scallops are. When done, put scallops on a tray of salt so coquilles don't wobble around. Sprinkle of salt and a squeeze of lemon on each scallop.

Bacon Wrapped Scallops and Fig Spear with Wasabi Sauce

Ingredients:

1. 2 Large scallops per person;
2. 3 dried figs per person;
3. 1 Streaky bacon strip per scallop;
4. Salt & Pepper;
5. Butter and Olive Oil to fry in;
6. For the Sauce:
7. Wasabi cream;
8. Crème fraise;
9. Accadia Honey;
10. White vine vinegar;

Wrap the scallops in the bacon and with a wood pin spear them in such a way that each scallop is held securely in place by a dried fig on either side. In a heavy bottomed pan heat the butter and oil until the butter simmers. Fry the scallop spear for just over a minute on each side that is covered in bacon. Serve with a drissel of sauce over a leaf of little gem lettuce.

To make the sauce simply mix the cream, wasabi and honey until you have a sauce that tastes clearly of wasabi, burns a little bit at the back of the mouth but is not very strong. Add the vinegar until you have a consistency whereby the sauce runs easily off a spoon but is still thick.