A Chefs Life

Recently I cooked at Nuno Mende's ''pop up'' Restaurand in Shorditch, The Loft, I managed to get my hands on these amazing Scottish Scallops from a company called Keltic, apparently they were 12 years old, you can tell by the ridges on the shell, each ridge equals a year. I cooked them simply in a pan, then rested them for a few minutes, before putting them back into their shells and spooning over a sauce made with fresh coconut cream, which I made, infused with a little galangal, really simply, but with produce like this you dont really need to do much to it!