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Pressing of vine tomatoes with seared sea scallops, ratatouille and fine green beans – by John Williams

11 September 2006

(Serves two)

6 scallops, peferable hand dived
50ml olive oil
6 ripe vine tomatoes
Handful of basil
2 red peppers
1 yellow pepper
2 courgettes
Handoul of fine beans, blanched
30g finely diced shallots
1tbs white balsamic vinaigrette


Blanch the tomatoes, remove the skin and deseed. Season with salt and pepper, and add torn basil and a splash of olive oil. Press into two ring moulds, or other suitably shaped container overnight until very firm and take shape of mould. Seat off the peppers and courgettes in 30ml of the oil, season and arrange in a ring on the plates. Turn out the tomatoes in the centre of the ring. Pan fry scallops in the rest of the oil for about one and a half minutes each side, or untill they're cooked. Season and dress on the top of the tomatoes. Dress the blanched fine beans with the vinaigrette. Garnish the scallops with the fine beans and shallots.

John Williams, head chef, Bodysgallen Hall, Llandudno, North Wales

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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