Seared scallops, with roe sauce, garlic beans and herby courgettes

The picture really does not do this justice - it was delicious.

We found some lovely looking scallops in Leeds, with the coral attached - this is quite unusual these days, so I thought we would treat ourselves.  And, what a treat it was!

Scallops
Butter
Olive oil
Red onion
Garlic
Cognac
Lemon
New potatoes
Green beans
Courgettes
Tuscan mix

Make the sauce first, then half prep things, then finish off with the scallops.

1.  Finely chop a red onion, and crush a couple of cloves of garlic.
2.  Sautee half the onion and half the garlic gently in a mixture of olive oil and butter, until they are soft.
3.  Put the other half of the onion, with a good pinch of salt, in a big bowl, with some olive oil - into which you mix the hot potatoes when they are ready.
4.  Put the other half of the garlic into a small frying pan with a knob of butter, which you will melt and add to the green beans when they are done.
5.  Chop courgettes, put into a bag with a spoon of Tuscan mix, jiggle it about until they are all covered, they add in a glug of olive oil, and jiggle it about again.
6.  Separate the coral from the scallops and rinse both parts gently.
7.  Add a glug of cognac to the softened onions and garlic, then add the corals.  Cook for about 3 minutes.
8.  Boil new potatoes, steam prepped beans on top.
9.  Transfer coral mixture to a small blender, add a grind of black pepper and a squirt of lemon juice.  Zizz until fairly smooth.
10.  Griddle the courgettes, for a couple of minutes each side, then keep warm.
11.  Sear the scallops in a hot pan for a minutes or two each side.
12.  Toss the beans in garlic butter, and the potatoes in chopped onion.
13.  Serve, scoff

… have seconds, and then thirds.