1 ploughman’s blood apple, peeled and finely chopped
2 tbsp pecans, roughly chopped
2 tbsp capers, to garnish
few sprigs lovage, finely chopped, to garnish
Heat one tablespoon of oil in a saucepan over a medium heat and cook the onion and garlic until soft. Add the kippers and stock and bring to the boil. Reduce to a simmer and add the cream. Transfer to a food processor and blend until smooth and pourable. Add a little milk if the consistency is too thick.
Heat the remaining oil in a frying pan with the butter. Pan-fry the scallops for 1–2 minutes on each side, or until cooked though and golden.
Divide the scallops between two warm plates and scatter over the salty fingers, sea purslane, apple and pecans. Garnish with the capers and lovage and serve.