This recipe is devised by Paul Watters –  author of “Simple Tasty Healthy by PW”


2 Salmon fillets

8 baby scallops or 4 large scallops

2 handfuls of sugar snap peas
1/2  bunch of picked dill
1 /2  glass of dry white wine
1 /2 cup of double cream
Salt and pepper
4 tablespoons of butter
The pancake mix:
2 large carrots (peeled, rinsed, grated)
2  eggs
2 large potatoes (peeled, rinsed & grated)
1  cup of self raising flour
1 pint of butter milk
1 /2 bunch of coriander chopped (cilantro)
First, make the the pancake – gather a large bowl and add potato, carrot. Add eggs and whisk well. Season with salt and pepper. Add flour, mix well then gradually add milk. When a batter has formed add coriander (cilantro and mix well)
Heat a large frying pan to a medium heat. Add a drizzle of rapeseed oil and 1 tablespoon of butter. Add required size of pancake mix to the pan and cook for a few minutes (when bubbles appear flip and cook for a few minutes). Bring a saucepan of water to the boil. Add salt to cook the veg. By this stage the pancakes will be cooked. Give the pan a wipe dry with kitchen paper and add a drizzle of rapeseed oil. Place the salmon skin side down, season with salt and pepper and cook for four minutes. Flip over and season with salt and pepper. Add sugar snaps to the boiling water and cook for a few minutes. Add scallops, season with salt and pepper. Cook for a few minutes on one side. Flip over, add a tablespoon of butter and cook for a further two minutes. Remove the salmon and scallops from the pan and add to a separate dish. Add the white wine to the pan and reduce by half. Add cream and reduce by half again, season with salt and pepper. Add a knob of butter, mix well then add dill and turn off heat.
Place pancake on a large plate. Add sugar snap peas. Place salmon on top of the pancake, drizzle sauce around the plate. Place scallops on top and enjoy!
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