Instructions: Freshly round white pepper

Heat the butter in a small pan; when foaming add the shallots and cook gently until soft but not coloured.

Add the wine bring to the boil and reduce by half.

Add the fish stock and reduce by half.

Add the cream and cook for a further five minutes.

Season to taste and add the squid ink.

Pass the sauce through a fine sieve to produce a velvety black sauce.

Keep warm while you cook the scallops and squid.

Slice each scallop into two discs and season with salt.

Heat a little olive oil in a frying pan then fly the scallops on each side until cooled about a minute a side.

Squeeze over a couple of drops of lemon puce.

Cook the baby squid in the olive oil until crisp and season.

Place the scallop discs on four warmed white plates each disc topped with a baby squid.

Dot the sauce around the squid.

Garnish with fresh herbs.

Recommended wine Soave Classico from Italys Yeneto region.

This is a simple dish which looks eflictive served on white dishes.

serves 4

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