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Scallop Mousse

• 175g scallops, roe removed
• 25g egg white
• 10g cornflour
• ½ red chilli, finely chopped
• 1 clove garlic, minced
• ½ large lemon, zested
• 10g parsley, chopped
• 10g chives, chopped
• 40g lardo, diced
• ¼ tsp salt
• ¼ tsp white pepper, ground

Hot Sauce Butter

• 75ml Frank’s Hot Sauce
• 30ml reduced chicken stock
• 30g butter, very soft
• 30g butter, to be browned
• 10g confit garlic
• 25g sherry vinegar
• ½ loaf good quality white bread
• Handful Chives, chopped
• 100g Butter, to fry 

For the scallop mousse, pulse the scallops and egg white in a food processor until smooth. Transfer to a bowl with the remaining ingredients and fold to combine. For the hot sauce butter, blend all ingredients in a food processor until smooth. 

Slice bread into 1-2cm slices. Put scallop mousse in a piping bag and pipe generously onto slices of bread. 

Heat a frying pan over medium heat for 2-3 minutes. Add a generous knob of butter and allow to melt and foam. Place the scallop toast in mousse side down, and fry for 3-4 minutes, until golden brown. Flip and fry on the other side for a further 2-3 minutes. Remove from the heat and baste in hot sauce butter. Garnish with chives and serve warm. 

Browned Butter Instructions (if needed)

Put the butter in a pan over medium heat. Let it melt completely without stirring too much at first. After melting, the butter will start to foam and sizzle (this is the water cooking off). Keep swirling the pan occasionally. The butter colour will go from yellow to light brown. It should smell nutty, toasted, almost caramel-like. Once it reaches a warm amber-brown colour, take it off the heat straight away.