Recipes That Work

250ml/9fl oz/1 cup sunflower oil 1

large sweet potato

Salt and freshly ground black pepper

1 Chop the leek and carrot into very thin strips and set aside.

2 To make the sweet potato crisps, heat the oil in a deep-fat fryer or a deep-sided saucepan to 180°C (350°F) or until a small piece of white bread turns golden brown in about 30 seconds.

3 Peel the sweet potato and, using a very sharp knife or a vegetable peeler, cut the sweet potato into thin strips. Deep-fry the potato strips for 2–3 minutes, then remove with a slotted spoon and drain on kitchen paper (paper towels). If using a saucepan to deep-fry the crisps, then carefully drop the sweet potato strips into the hot oil in batches. Season with a little salt and pepper and set aside until required.

4 Meanwhile, heat a large frying pan. Season the scallops with a little salt and cracked black pepper, drizzle with a little oil and sear quickly in the hot pan. Just as they are almost cooked, add the butter, which will give the scallops a nice glaze.

5 Remove the scallops from the pan and leave in a warm place or in a low oven for a few moments.

6 Meanwhile, keep the pan hot and quickly stir-fry the leek and carrot strips until they are just softened. Stir in the brandy and remove the pan from the heat. Set the mixture alight with a match, taking care to keep the flames away from your face, hands and other objects in the vicinity, and ensuring your extractor fan is turned off. Let the flames flare up then die down, and return the pan to the heat. Next add the cream and gently bring to the boil. Season to taste and then mix in the chopped parsley.

7 Spoon a little of the brandy and vegetable reduction onto a plate and top with three glazed scallops. Garnish with a sprig of flat-leaf parsley and the sweet potato crisps.