Recipe for Char-Grilled Scallops on Creamed Potatoes and Herb Salsa 
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Yield:
4 servings
Ingredients:
Amount Ingredient
HERB SALSA ----------------
8 tbl Mixed fresh herbs chopped small - use, dill, flat tarragon
Parsley, chervil and coriander
1 x Shallot, finely chopped
1 x Clove garlic, finely chopped
8 tbl Olive oil
1 tbl Lemon juice
Salt and ground white pepper
----------------- RED WINE SAUCE ----------------
2 x Shallots, finely chopped
2 tsp Red wine vinegar
1 tsp Coriander seeds
1 tsp White peppercorns
1 tsp Fennel seeds
400 ml Red wine
100 ml Dry white vermouth
100 ml Port
2 x Cloves garlic, crushed
2 sprg fresh thyme
1 x Bayleaf
400 ml Fish stock
----------------- OTHER INGREDIENTS ----------------
16 x Scallops
Mashed potato to accompany
Instructions:
Instructions: Herb salsa: Mix all the ingredients together and chill until ready to serve.

Wine sauce: First heat the shallots in a large pan with the vinegar.

Then add the coriander seeds, peppercorns, fennel, wine, vermouth, port, garlic, thyme and bayleaf and allow the mixture to bubble until reduced by half. Add the stock and continue to cook until reduced by half again. Strain through a fine sieve, cool and chill until required.

Grill the scallops on both sides until just cooked through. Spoon mashed potato down the centre of four serving plates and arrange the scallops in a neat line down the middle.

Drizzle the pesto sauce and a little of the red wine sauce over each serving. Spoon the herb salsa on top.

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