Frances Atkins from the Yorke Arms at Ramsgill shares the perfect way to serve scallops

  • 30 minutes
  • 4
  • Hard


  • 8 scallops
  • Sea salt
  • 1tbsp pumace oil
  • 1 beetroot
  • 60g unsalted butter
  • 50g egg white
  • 50g plain flour
  • 175g maple syrup
  • 25g ground anise
  • Sesame seeds to garnish
  • 500g damsons
  • 500g water
  • 100g sugar
  • 7g vegetarian gelatine
  • 2 or 3 fonds of saffron
  • 600g vegetable or chicken stock
  • 200g white wine
  • 1 small bunch of lemon verbena


Brown the butter before straining through a sieve. Combine with the egg white using a handheld blender.

Sieve the flour and mix with the egg and butter along with the anise until smooth.

Stir in the maple syrup, then refrigerate.

When ready to serve, heat the oven to 120C. Spread the batter into oval shapes on a silicone mat and bake well.

For the damson gel boil the damsons for 20 mins in a pan with the lid on. Reduce by a third, leaving approximately 500g of damson juice.

Add the sugar and the gelatine, then place in the fridge to set.

For the saffron sauce add the saffron to the stock and white wine. Place on the heat, reduce by half and add the lemon verbena.

For the main dish, cook the beetroot by simmering in a pan of water, this could take up to an hour. Once cooked remove and slice. Sauté the scallops in the pumace oil.

Once done, place the scallops on the plate and garnish with the beetroot, crisps, damson gel and saffron sauce.

About The Author

Frances Atkins is chef-proprietor of the Yorke Arms' at Ramsgill, near Pateley Bridge. She has won widespread acclaim for her food, including a much-coveted Michelin star and high praise from the Egon Ronay restaurant guide.

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