Pan-fried scallops and polenta mash with hazelnut and rosé butter

If you are cooking for your loved one on Valentine's Day, this tasty recipe, using scallops and Provence rosé, is sure to delight. 

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Serves 2


* 6-8 good quality scallops
* 2 large Maris Piper potatoes
* 100g polenta
* some milk and cream
* a handful of hazelnuts
* steamed greens, such as Romanesco
* chives
* Mirabeau Pure Provence rosé

1. Peel the potatoes and slice into small chunks. Boil the potatoes until very soft and mash them using a potato ricer. Return the mash back to the pot and add the polenta. 

2. Add a small cup of milk and some cream to get a gooey consistency, then leave on a low heat for the polenta to soften within the mash.

3. Prepare the vegetables and keep warm.

4. Ensure the pan is hot before adding vegetable oil and a knob of butter, then fry the scallops both sides until they are just cooked and a little crispy (about three minutes each side).

5. Remove the scallops from the pan, then fry the hazelnuts using the leftover butter.

6. Deglaze the pan with a glug of rosé and let the alcohol evaporate. When only a little liquid is left, add some more butter to create a sauce.

7. Place a spoonful of mash onto a clean plate and place the scallops on top. Pour over the sauce and nuts using a spoon. Chop some chives, sprinkle over and arrange the vegetables around the perimeter.

8. Pour a chilled glass of rosé and enjoy la Saint Valentin.  

Recipe by Jeany Cronk from Mirabeau en Provence 
Mirabeau Pure Provence rosé £12.99 from Waitrose.

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