Seared scallops with sauce gribiche, crispy capers, broad beans and sorrel

SERVES 4

16 small or 12 large scallops, roe removed and trimmed 4tbsp extra virgin olive oil, plus extra to serve (optional) 1tsp sea salt flakes, plus a pinch for cooking ½tsp freshly ground black pepper 300g young broad beans 2tbsp large capers, drained and left to dry completely on kitchen paper 15g unsalted butter handful small red-veined sorrel leaves

For the gribiche sauce

2 eggs

1tbsp white balsamic vinegar

½tsp Dijon mustard

¼tsp sea salt flakes

85ml extra virgin olive oil

4 cocktail gherkins, finely chopped

1tbsp nonpareille (small) capers, chopped

1tbsp finely chopped parsley

To make the gribiche sauce, put the eggs into a pan and add enough cold water to cover.

Set over a medium heat and as soon as the water boils, set a timer for 7 minutes. Drain and rinse the eggs under a cold tap and, when cool enough to handle, shell them and remove the yolks, reserving the whites.

Roughly chop the yolks and transfer to a mini processor with the vinegar, mustard and salt. Chop the whites, put in a sieve set over a bowl and, using a ladle, push them through using a circular motion.

Add the sieved whites to the yolk mix and blitz to a purée. Add the oil, 1tbsp at a time, blitzing after each addition until emulsified. When smooth, transfer to a bowl and mix in the gherkins, capers and parsley.

Pat the scallops dry with kitchen paper and put in a container with 1tbsp of the oil, the salt and pepper.

Make sure the capers are nicely dry, then heat the remaining 3tbsp oil in a pan, add the capers and fry until they puff out and turn crisp. Drain on kitchen paper and set aside.

Shell the broad beans. Bring a pan of salted water to the boil and add a pinch of sea salt crystals. Add the broad beans and cook for a couple of minutes. Drain and rinse under cold water, then drain again and set aside.

Set a large, preferably nonstick, pan over a medium-high heat and, when hot, add the scallops and sear on one side for 2 minutes – don’t move them around, otherwise they won’t brown.

Once seared, turn the scallops and sear on the other side for 2 minutes. Add the butter and, once it melts, spoon over the scallops for around 30 seconds. Transfer the scallops to a warmed plate lined with kitchen paper to rest for a minute or so.

Spoon the gribiche on to the plates and add the scallops. Arrange the broad beans and sorrel on the plates, spoon over the extra oil, if using, and scatter over the crispy capers.