Prosecco poached, seaweed and preserved lemon scallops

Name: Prosecco poached, seaweed and preserved lemon scallops
Cook time: 10
Yield: 2
Ingredients: 2 scallops in shells 75 ml prosecco 1 tbsp olive oil 1 small handful of seaweed 1/2 preserved lemon, finely sliced Pinch of sea salt and cracked black pepper

2 people

Ingredients:

2 scallops in shells
75 ml prosecco
1 tbsp olive oil
1 small handful of seaweed
1/2 preserved lemon, finely sliced
Pinch of sea salt and cracked black pepper

Method:

Preheat your oven to 200˚C and rehydrate your dried seaweed in boiling water for 2-3 mins.
Then place a bed of seaweed and preserved lemon in the base of your shell and season the scallop with salt and pepper.
Drizzle with prosecco and a little oil and roast in the oven for 3-4 mins. Then turn the scallop over and finish roasting for a further 3 mins until delicately poached. 4. Serve garnished with some wood sorrel or a pinch of lemon zest.