Recipe: Trio of pan fried scallops

TO misquote a famous saying, you don't have to be persistent to work at the Fox and Hounds in Barley, but it helps. A new team led by Aaron Clayton and chef Harry Schenk arrived last September and had barely hit stride when a fire closed them down and triggered a new refurbishment on top of that already taking place. The property, which dates from the 16th century, reopens this month but the hiatus has brought forward plans to upgrade the food offering, aided by the arrival of a second chef, Erik Hanson.Plans include a separate menu for the pub side of the operation, which in turn is expected to be boosted by a new landscaped garden area, giving scope for summer al fresco dining. This menu will feature bloomer sandwiches and a variety of salads as well as the usual selection of 'pub grub', while Harry and Erik will be developing a main menu ranging from chargrilled gammon steak with free range eggs, salad and chips (£8.45) to goat's cheese, sweet potato, spinach and red onion pie (£9.35) - not to mention specials such as Harry's recipe here for pan fried scallops and trimmings.Ingredients (serves 2) 6 fresh scallopsground coriandersea salt and black pepper to tastevegetable oil200g fresh girolle mushroomspinch of fresh flat leaf parsley1 fennel8 apricots100g apricot puree50g sugar2 star anisdash of Pernod3 leaves white gelatine250g peeled potatoes1 egg1 tbsp olive oilchopped fresh tarragon to taste250g baby spinachknob of butter

Apricot and fennel marmaladeBlanch apricots in boiling water, until skin starts to loosen. Remove and place in ice water. Remove skins, cut open and remove stone, then chop into small pieces. Set aside. Cut fennel in half. Remove stem and chop into small pieces. Sauté in butter without browning until fennel is slightly soft. Add anis and Pernod and flambé. Add apricot pieces, apricot puree and sugar. Cook until all ingredients are soft, then remove from stove. Soak gelatine in cold water and add soft gelatine to mixture. Place in marmalade jar with lid and allow to cool.

Tarragon potato cakesCook potatoes in simmering salt water until tender. Drain and cool well overnight, uncovered to dry out. Coarsely grate potatoes, combine in a bowl with beaten egg, olive oil, salt, pepper and tarragon to taste and mix well. Using an ice cream scoop, place portions in a heated frying pan with vegetable oil. Flatten with a spoon, fry both sides golden brown and place on kitchen paper to drain.

ScallopsPan fry scallops in hot olive oil, season with salt, pepper and ground coriander. Add a knob of butter to brown on both sides. Set aside and keep warm.

Sauteed girollesClean and wash girolles, and dry on kitchen paper. Sauté in butter, season with salt and black pepper and add parsley at the end.

Baby SpinachWash and drain, place in frying pan and sauté with butter. Season with salt and pepper, drain on kitchen paper.

AssemblePlace three potato cakes on plate, add a small amount of baby spinach on top of each, making sure all liquid is removed. Place a scallop on top of each and a spoonful of marmalade into the middle of the cakes. Arrange sautéed girolles around the outside of the cakes.The Fox & HoundsHigh Street, Barley, Royson SG8 8HU01763