Yup, I was at a food show last month when I had the scallops that I want to recreate here.
I'm going to cook the panchetta into strips (thinking about it, maybe bacon would be better) and fry them 'till almost crispy, then add the butter to make a burnwazette and _then_ add the scallops and a dash of finely cut parcley. Before I start that, I'll do the celeric puree.

Then serve a single scallop in each half-shell (two per person, or maybe as they're not too big, put two in each half, I'd like to do 3 but I've already spent just under £100, mind you, an extra tenner won't make a differance, but it might over-crowd the shell, I'll see how big they are), with the celeriac puree in the shell (not a lot, just a little bit) with the scallop, bacon and nutty butter on top so it dribbles down into the shell.

Then for the lobster, it's already cooked, so I'm going to fry off some spring-onion/chilli/elderflower-wine (adds a well nice sweetness), once it's reduced I'll add the smoked garlic so it doesn't burn, along with the sundried tomartos that have been chopped up until they go a little crisp. While that's happening, I'll cut up the lobster meat and add that. By now the speggetti should be done, so I'll toss that through the flavoured oil/lobster bits and serve.

Desert is as simple as crumbling the ameretti buiscets, opening a tin of lychees and spooning the ice cream.
( G/PP 💩💩💩💩💩&#128, Fri 1 Jul 2011, 14:04, archived)