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"The course was all I had hoped for... and more. My aim was to take home a lot of the techniques and basics I felt I lacked. In point of fact I have brought home far more than I expected and find myself brimming with new ideas to try. Maynard and Benedict communicate a real infectious enthusiasm but set standards which they enforce quite severely ..... yet in a manner that doesn't leave you frustrated or embarrassed if you fall short - a rare skill and the sign of true teachers. I find I am astonished at how much I acquired without even realising it."

David Macdonald
May 2007

 


Walnut Grove Recipes

Warm salad of sautéed scallops and chorizo sausage
with a lime dressing

 

Warm salad of scallops



Ingredients
Serves 1

  • 3 king scallops
  • 5 slices of chorizo sausage
  • 1 handful of mixed salad leaves (washed)
  • sprig of chervil
  • 1 lime
  • knob of butter
  • salt & pepper
  • 1 tbsp olive oil

Now that it is summer it is a great time for salads. This is a very simple, quick & easy dish but makes an excellent first course or as a bigger portion a beautiful lunch. Try and find the freshest of scallops for this dish and you won't go wrong. This salad can be prepared within about 5 minutes.

Method

1. Prepare scallops by cutting off the bit of muscle attached to it and very quickly washing (in and out of cold water and straight onto a dry cloth.)

2.Heat a heavy based frying pan, add the oil and lightly sauté the chorizo sausage on one side. Turn the sausage and then add the scallops with a knob of butter and season. Sauté on both sides until just cooked. Remove from pan.

3. Squeeze 1/2 a lime straight into the pan, and whisk into the juices remaining in the pan. This is your dressing.

4. Place the scallops and chorizo in a large bowl and delicately place the leaves amongst them. Lightly spoon the dressing over the salad and garnish with chervil.
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Serving Suggestions

Fantastic light and easy starter, the perfect start to any gourmet meal.

Advanced preparation

For this dish everything can be prepared in advance, and cooked and assembled at the last minute.



Walnut Grove cookery courses - a dream vacation - in wonderful surroundings

Experience the reality of gourmet cooking yourself. There is only one way to learn and that is to do it! Top chefs, luxury accommodation, set in France - the home of gourmet cuisine; what more could you ask for?

Your hosts and tutors are acclaimed chefs Maynard Harvey and Benedict Haines, two modern chefs who use the freshest ingredients with an emphasis on distinct flavours and clean, meticulous presentation. Their passion and enthusiasm for cooking will stimulate your own love of food, and their expertise will help you gain confidence and perfect your technique in the kitchen.

To find out more about our holidays, courses, accommodation and location deep in the heart of the 'real' French countryside, please look around our site. For further information, contact us.