- 4 new potatoes, blanched and sliced
- 8 cherry tomatoes, halved
- ¼ of each of four differently coloured peppers (red, orange, yellow and green), cut into diamond shapes
- 8 black pitted olives
- 8 caper berries
- 100g/3½oz green beans, blanched
- 1 tbsp rapeseed oil
- 12 scallops
- knob of butter
- 200g/7oz mixed leaf salad, including watercress
- 4 soft boiled quail’s eggs
- pinch chopped chives
- 100ml/3½fl oz thick natural yoghurt
- salt and freshly ground black pepper
- In a warm pan, place the potato, cherry tomatoes, mixed peppers, olives, caper berries and green beans, along with some rapeseed oil.
- Heat through allowing to colour lightly, then take off the heat and keep to one side.
- In a non-stick pan fry the scallops, taking care to get a nice golden-brown colour on both sides. Drop a knob of butter into the pan just before they are cooked.
- For the dressing, combine the chives with the natural yoghurt, and season to taste
- To serve, put the salad leaves and quails eggs into into the centre of the serving plate. Arrange the beans, potatoes, olives, caper-berries, peppers and tomatoes around the plate. Put the seared scallops on top of the salad and garnish with the natural yoghurt and chive dressing.
- To smoke, place a glass dome on top of the plate, place the tube of a smoke gun inside and smoke for a few minutes.
- To serve, remove the dome in front of the guest.