Valentine's Pan-Fried Scallops, Brown Butter Sauce & Mash

Preheat the oven to 180°C/ 160°C (fan)/ 350°F/ Gas 4

Boil a kettle

Peel and chop the potatoes into bite-sized pieces

Add the chopped potatoes to a pot with plenty of boiled water and a generous pinch of salt and bring to the boil over a high heat

Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender

Once done, drain and return to the pot to steam dry

Re-boil a kettle

While the potatoes are cooking, add the hazelnuts to a baking tray and put the tray in the oven for 3-5 min or until toasted

Once toasted, set aside to cool slightly

Chop the parsley finely, including the stalks, then cut the lemon[s] into wedges

Chop the cooled hazelnuts roughly

Pat the king scallops dry with kitchen paper

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a high heat

Once very hot, add the scallops and cook for 2 min on one side, or until golden brown

Flip the scallops and cook for 1 min further or until cooked through

Tip: Your scallops are cooked when they turn opaque

Return the potatoes to a low heat and mash until smooth

Stir through the clotted cream and season generously with salt

Keep covered until serving

Trim the woody ends off the asparagus spears

Tip: Alternatively, bend the woody ends of the asparagus until they snap!

Add the trimmed asparagus spears to a separate pot of boiled water (just enough to cover them) with a pinch of salt, bring to the boil over a high heat and cook for 3-4 min or until tender

Once done, drain and return to the pan

Once the scallops are done, transfer them to a plate and return the pan to a medium heat with 40g [80g] butter

Cook for 2-3 min or until the butter starts to brown

Once brown, stir through the chopped parsley, juice of 1 [2] lemon wedge[s] and capers – this is your brown butter sauce

Return the scallops to the sauce and cook for 30 secs until warmed through