FOOD & DRINK


TABLE TALK


BEETONS FISH AND CHIP SHOP You know you want it! When you start thinking about it, you can’t get it out of your head. Smell is perhaps the most powerful sense, and as soon as you step in to Beetons, you’re transported back in time. A wise choice on a cold night or on any night for that matter. Fear not if you are a coeliac as they have a dedicated fryer and a delicious selection of fish sourced locally. Tel: +44 (0)1481 715175 | €


LE PETIT BISTRO Heading towards its 20th year in business, this very French styled bistro has certainly solidified its position as a top notch resto. No need to say everything is local and fresh, with the odd import direct from organic farms in France. The wine list is phenomenal with some incredible selections in the higher brackets. Book in advance and enjoy the service and exquisite offerings. Tel: +44 (0)1481 725055 | €€€€€


MORA Mora offers a great mix of bar, bistro and top-end fine dining. It has one of the best locations in town, smack bang in front of the marina, and has a fabulous front bar which serves tapas and top-quality bar snacks throughout the afternoon and well in to the night. This is the place to head to if you want to meet friends, enjoy the house special cocktails and listen to a bit of light jazz at the weekends. Tel: +44 (0)1481 715053 | €€€


ORMER


The Channel Islands’ very own mother of pearl. For centuries eaten just as one would eat an oyster and its shells are traded across the globe.


Restaurant Le Nautique CHEF GÜNTER BOTZENHARDT


SEARED SCALLOPS WITH WILTED FENNEL & SPINACH SALAD Serves 4


INGREDIENTS 3 tbps extra-virgin olive oil


1 medium bulb fennel, trimmed, quartered, cored, and cut lengthwise into 3cm slices


Kosher salt and freshly ground black pepper


140g fresh baby spinach 1 pink grapefruit


500-600g ‘dry’ Guernsey scallops, trimmed of their abductor muscles, well dried


1/2 tsp. chopped fresh thyme


PREPARATION


• Set a large, heavy skillet over a medium-high heat for 1 minute.


• Add 1-1/2 tbps. of the oil, swirl it in the skillet, and add the fennel. Season with 1/2 tsp salt and pepper.


• Cook, stirring occasionally, until the fennel wilts and starts to brown, about 4 minutes.


• Add 1/4 cup water to the skillet, cover, reduce the heat to medium, and continue to cook, stirring occasionally, until the fennel is just tender. Stir in the spinach and toss until it wilts. Remove from the heat and keep warm.


• While the fennel is cooking, cut the grapefruit segments free from the membrane, letting each segment fall into the bowl as you go.


• Set a large cast-iron pan or a heavy 12-inch skillet over high heat for 1-1/2 minutes. Season the scallops. Add the remaining 1-1/2 tbps oil to the skillet, swirl it in the pan, and add the scallops. Cook without moving for 3 minutes. Gently flip the scallops and cook until they’re well browned and almost completely firm to the touch.


SERVING SUGGESTION Portion the fennel mixture onto four dinner plates, top with the scallops and grapefruit segments, and drizzle with the grapefruit juice. Serve immediately.


ONBOARD | AUTUMN 2020 | 105


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