Matthew Fryar, the Executive Sous Chef at Crowne Plaza Yas Island
Ingredients
4 lamb racks
Extra virgin olive oil, to taste
50ml balsamic vinegar
1 large aubergine, diced
1 large red pepper, roasted, peeled and diced
1 large brown onion, diced
2-3 tbsp capers, large
1 cup flat-leaf parsley, chopped roughly
200g frozen peas, cooked and drained
A few fresh mint leaves
8 Australian scallops
100g potato, cooked and mashed
30g butter (for the mash)
Australian Pink River salt
Freshly ground black pepper
Method
- Preheat the oven to 170°C
- Season the lamb racks with salt and pepper. Seal off in a hot pan for colour and then put into the oven for 8-10 minutes. Remove and allow to rest
- Put a little olive oil into the same pan, sauté the aubergine and add the onion. When the onion is cooked, add in the red pepper, capers, parsley, balsamic vinegar and season to taste
- Mash the peas. Season with fresh mint and salt
- Mash the potatoes and fold in the butter, salt and a little pepper
- Season the scallops and sauté until golden in a fresh pan with a little oil. Flip over and finish off
This recipe serves four and comes from Matthew Fryar, the Executive Sous Chef at Crowne Plaza Yas Island.
