Orange and turmeric scallops

Prepare per person:
2 spring onions finely diced
6 scallops
Rinse 6 sugarsnap peas trimming off any woody ends
Rinse 2 baby sweetcorns
1 carrot cut into fine long ribbons using potato peeler
Rinse a 4" piece of cucumber and ribbon slice the green rind from it
3 medium mushrooms diced
1 thumbsized piece of fresh ginger finely diced
3 garlic cloves, peeled and finely diced
Grate the zest from half a large juicy orange, remove the yellow pith and pips and roughly chop the orange
1 tsp turmeric and freshly ground black pepper
1 can drained chickpeas
1 tsp milled linseed

Heat 2 tbsp extra virgin olive oil then add the spring onions turning for 2 minutes.
Add 1 tbsp butter allowing it to melt and blend in with another tbsp oil. Fry the scallops 2 minutes each side until golden. Remove both the spring onions and scallops and set aside.
Add the sugarsnap peas and baby sweetcorns to the pan and fry for 2 minutes.
Add the carrot and cucumber ribbons and fry for 1 minute.
Add the mushrooms, garlic, ginger, orange zest, turmeric and black pepper frying for 1 minute.
Add the chopped fresh orange, drained chickpeas and return the scallops and spring onions to the pan.
Add a lid and leave for 3 minutes.
Turn off the hob heat and leave for a further minute.
Serve with a sprinkling of milled linseed.
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CRISPY PARMA HAM

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