Cornish Lemon Sole wrapped around a fresh Cornish Scallop - serves two people
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Ingredients

6 Sole fillets, skinned

6 Scallops, de shelled (but keep the shells), and trimmed

6 fresh Cornish Asparagus spears

1.25 ml fish stock

1.25 ml Dry  White wine (why not try our Cornish Cammel Valley Baccus or Atlantic Dry)

1 Shallot

Splash Noilly Pratt

Tablespoon of virgin olive oil

1.25 ml (Rodda’s) Cornish double cream

1 teaspoon Dijon mustard salt and pepper to season

20 gm grated fresh parmesan cheese

Two handfuls of mixed salad leaves dressed with virgin olive oil

To prepare

Cut the sole fillets in half lengthways and wrap each fillet around a scallop and secure with a cocktail stick

Bring fish stock and wine to the boil add the shallots and fresh herbs and reduce by half

Add the Noilly Pratt and cream and reduce to a light pouring consistency

Stir in the mustard, season and pass through a sieve

To cook the Sole and scallops

Place thick based frying pan on a high heat and seal sole and scallops in a tablespoon of olive oil and cook for a couple of minutes until golden brown Place sole and scallops onto a baking tray and cook under a hot grill for 2 to 3 minutes

To cook the Asparagus spears, trim and char grill with a little olive oil

Place each sole fillet and scallop in an individual scallop shell, spoon over sauce and sprinkle with grated parmesan, top with Asparagus spear and put back under hot grill for a few minutes until golden brown

Place three scallop shells in the centre of a plate with salad leaves and dress with olive oil and a wedge of lemon.