Nick Hodges

The Green Bank Hotel, Falmouth

This was the runner-up recipe in the Foie Royale Recipe Competition 2019.


‘A good quality non-stick pan will be needed for this dish’



3 hand dived Scallops, cleaned the roe intact
3 rosettes of Foie Royale
2 slices Two Brothers maple cured smoked streaky bacon, diced
50g rock samphire, picked and washed
2 Granny Smiths, peeled and cored
Lemon juice
Golden rapeseed oil
Unsalted butter
Cornish Sea salt




It is essential that all ingredient preparation is complete before the pan reaches the stove. This dish uses the same pan to seal in the flavours and doesn’t stop from the first fry to the plate.

1.  In a thick bottomed pan, stew the prepared apples in a small amount of butter, adding a squeeze of lemon. A pinch of sugar can be added to taste [I prefer the apples to stay sharp as this marries perfectly against the rich Foie Royale and scallops]. Blend the stewed apples to a fine paste. Place to puree in a small bowl, cling film and set aside.

2.  Place the non-stick pan on a medium heat, add a dessert spoon of rapeseed oil [normal oil will be fine, but the golden rapeseed oil gives a fantastic nutty flavour to the scallops].

3.  When the oil is hot place the scallop, the bacon and the Foie Royale in the pan. after a minute turn all the ingredients. sear for a further minute, remove the ingredients placing on a warm plate to rest.

4.  Instantly place the pan back to the heat. do not clean the pan as the flavours will be removed. Add a knob of butter, allow to sizzle and place in the samphire, season with a good pinch of sea salt, toss the pan and finish with a squeeze of lemon. Remove from the heat.


As soon as the samphire has been removed from the heat place neatly on the plate. top with the scallops, then the Foie Royale and finish with a sprinkle of the bacon. Add drops of the puree around the dish ensuring each scallop has a proportionate amount of apple to taste.