Christian likes to put an emphasis on freshness and flavour when creating dishes, the latter of which he experiments with all the time and is committed to using local suppliers and seasonal produce.  “Blending old and new ingredients creates interesting and exciting dishes. My dream was always to become an architect but I soon realised that my canvas was on a plate.”

Brasserie St Nicholas was established in September 2004 by sisters Jane Armstrong and Louise O’Sullivan, with an aim to offer a stylish, tranquil and peaceful setting in both bar and restaurant, but to also offer diners a truly authentic French menu and bring a varied and top quality menu to diners.

For more information visit www.brasseriestnicholas.com

Seared King Scallops With Baby Spinach, Chilli And Beurre Blanc

A fantastic starter, make sure you choose the largest scallops and the freshest. You can omit the chillies if you do not like them spicy.

Ingredients

• 6 scallops
  
• 500 grams of baby spinach
  
• 50 grams of butter
  
• 1 x fresh chilli
  
• Hand full of parsley
  
• Salt and pepper
  50ml of olive oil

Method

In a hot frying pan, heat the olive oil, and sear the king scallops until golden brown on both sides. Remove from the frying pan and place to one side. 

Throw in the baby spinach in the same frying pan with the chopped chilli.  The spinach should wilt immediately.  Then add the butter and reduce the had and melt gently

Assembly

On a hot plate, place three piles of spinach and place a scallop on each pile.  Then using a spoon, drench each scallop with the beure blanc. 

Garnish with some chopped parsley.