Lucinda Hamilton creates a fish starter sourced in Rye
Marinate the scallops for a couple of hours in the juice of ½ a lime and a couple of tbspoons of olive oil
Peel and slice the carrots and ginger and put in a saucepan. Cover with water and boil until carrots are tender.
When carrots are done, strain and put the carrots and the ginger into a food processor and blitz. Whilst you are blitzing add the butter cubes slowly until you get a creamy consistency. Add a squeeze of ½ a lime and season to taste.
When you are ready to serve, heat a frying pan until very hot, and fry the scallops for a minute each side until they are nicely coloured and cooked through.
Warm up the puree gently if you have made it in advance.
Serve the scallops on a bed of puree and a side rocket salad.
Chef Paul Bassett-Huckstep and creative director Martin Spicer create three remarkably delicious seasonal bakes, perfect to showcase a glut of autumn produce and thrill family and guests alike