Warm Kipfler potatoes and scallops with sage, pancetta and honey mustard dressing
Dany Angove, chef at Caves House in Yallingup, says this is the recipe he would make if he were able to use good-quality, locally produced potatoes.
Serves 4
8 kipfler potatoes, sliced, not peeled, cut into three on the diagonal
extra virgin olive oil
salt and freshly ground black pepper
12 sage leaves
12 slices of pancetta
1 cup mayonnaise
1 tbsp seed mustard
1 tsp honey
16 local scallops
4 lemon wedges
Place sliced potatoes on a baking tray, brush generously with olive oil and season with salt and pepper. Bake in a 200°C oven for five minutes and then add the sage leaves, stirring them through the potatoes. Continue cooking the potatoes until they are just tender and then set aside. Cook the pancetta under a grill until it is just crisp.
For the dressing combine the mayonnaise, seed mustard and honey. To cook the scallops, heat a heavy pan to very hot, add a little oil and cook them for five seconds on each side. To serve place potatoes and pancetta on the serving plates and drizzle with the dressing. Top with the scallops and serve with a wedge of lemon.