Instructions: Aga equipment:
wire shelf on third set of runners in roasting oven

Cut the roes from the scallops then remove anv membrane and sand from the white meat before cutting each scallop horizontally into two medallions.

Heat the oil and butter on the simmering plate add the scallops and cook quickly on the boiling platefor 1 to 2 minutes turning once and then adding the roes. Transfer to a warned dish and place in the simmering oven.

Cook the spring onions in the pan juices for 1 to 2 minutes then add the shredded tomatoes and stock.

Bring quickly to the boil and cook until the stock has reduced by half.

Add the cream and lime juice and beat gently on the simmering plate (do not allow the sauce to boil).

Season to taste then serve the scallops with the sauce spooned over scattered with the lime zest as a garnish.

Another delicious dish of scallops this time flavoured raunchily with sundried tomatoes and lime. This is rich so serve it with lightly steamed vegetables or a fresh crisp salad and a timbale of boiled rice. A timbale is a small mould.

Serves 4

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