Roast Scallop, Braised Chicken

Roast Scallop, Braised Chicken

Creamed Pasta, Smoked Bacon & Wild Mushrooms

I've been making hand rolled pasta for years, however at events it's a bit tricky to cook and dress without it going cold when suddenly I had a great idea; I slice the tubes into rounds then finish with a smoked bacon, mushroom and tarragon cream. This stays stable and warm and ready to serve when I'm ready and gave me inspiration for this dish.

Scallops are gently roasted caramelising their natural sugars. A slice of crisp, braised chicken thigh sits next to the scallops. The creamed pasta underneath everything to allow them to sit proud and stable. A piece of chicken biscuit and fresh baby gem give the dish texture and freshness and a sprinkle of baby parsley then served.

At the table the service team pour a very good, light but deep flavoured chicken broth.

The feedback has been fantastic and I can see this dish will be difficult to take off the menu!