Scallops with nectarine and mandarin sauce

Peel and de-seed a nectarine and blend with 1 tbsp water and 1/2 tbsp grated ginger

Melt 15g butter with1/2 tbsp caster sugar, add 1 sprig of thyme and 1/4 tsp cinnamon. Stir till the sugar is dissolved, add the nectarine puree and the juice of 1/2 mandarin. Remove the thyme.

Panfry 4 scallops in butter.

Serve as shown, with thyme leaves, segments of mandarin (cut a vif) and cubes of nectarine

(Recipe by Sonja Peeters in Delicious Magazine)

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