Scallops with potatoes and lemon oil

Viva 30/11/2011

Amanda Laird

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Serves 4

2	Lemons, finely zested
1 cup	Extra virgin olive oil
16	Potatoes, jersey benne or gourmet red
2 tbsp	Olive oil
½ cup	Currants
½ cup	Riesling
1 tbsp	Olive oil
20	Scallops
4 handfuls	Baby spinach
1	Salt & freshly ground pepper, to season

Add the lemon zest to the olive oil and leave to infuse as long as possible. Two days is ideal but overnight works well.
Slice the potatoes into thin rounds while heating a fry pan or grill. Add the olive oil and cook the potatoes until they are golden and tender. Set aside.
Put the currants into a saucepan then pour over the riesling and bring to a simmer. As soon as a simmer is reached, turn off the heat and set aside.
Heat the pan used for the potatoes, add the second measure of oil then cook the scallops over a high heat for 1 minute on each side.
Pile the potatoes and scallops on to the serving plates, arrange the spinach leaves and currants then tip over any remaining juices from the scallops and the currants. Season to taste with salt and freshly ground black pepper and before serving add a final drizzle of lemon oil.