Scallops with Ratatouille and Parmesan Sauce

In a sauce pot, add 50ml white wine and 1/4 chopped shallot and reduce by 75%.

Add 100ml cream and reduce by 50%

Remove from heat and whisk in 30g grated Parmesan cheese, a squeeze of lemon juice, and a pinch of salt and pepper.

Puree in a blender for 30 seconds, reserve warm until use.

Warm the contents of a tin of Bonduelle ratatouille (very good, so why making your own?)

Heat a saute pan with a bit of olive oil in it (let the pan get hot enough that you start to see a bit of smoke coming off the oil).

Season 4 scallops with a bit of salt and carefully place them into the pan.

Allow them to sear for 90 secs, then flip them and sear the other side for another minute and a half.

Place them on top of 2 spoonfuls of ratatouille, finish with the Parmesan sauce and cayenne pepper.

(Here chef Dean Maupin's original recipe)

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