: Simply Scallops.

WHAT a hell of a week we've had! We've been awarded Hotel of the Year. My boss is delighted.

They went down to London last week to collect the Catey award which is a bronze statue, and has pride of place in the reception area.

I have been invited to be a Master Chef, an organisation of professional chefs. I used to work for a Master Chef in my early cooking career, so to become one is fantastic.

Anyway, scallops. If you're not sure what scallops are, you will have seen their shells. I remember when I was a boy and my grandfather, up in bonny Scotland, used to come home with scallops in their shells which were used for ashtrays.

The best scallops are hand picked by divers which also means they are a lot more expensive. Fishermen also dredge for scallops, which I'm not a fan of. I believe it wrecks the sea bed and the scallops become damaged and the shells are full of sand.

It is hard to buy scallops in their shells. It can be quite tricky to get them out, so ask your fishmonger to do it for you while you wait. Please avoid frozen scallops because they absorb water like sponges, so when you cook them they will weep in the pan. When you're back home, place the scallops on a dry teatowel (to take any excess moisture away) and put in the fridge. Keep it simple - don't play around with the scallops, all they need is a hot pan, a little oil to create a crust to seal in the flavours, otherwise the juices flow out of the scallops and you end up boiling the small morsal as opposed to frying.

I've served this as a starter but you could add a few more scallops and have it for lunch or as a main course.

Take the seeds out of the red pepper and slice finely. Put in a pan with the olive oil, salt and pepper. Leave on a low heat for a couple of hours until the peppers are completely soft, then liquidise them and pass the mixture through a fine sieve. Put in a squeezee bottle and leave to one side. (This can be done the day before).

2. Cut the courgettes in half, then slice thinly lengthways. Stack the slices on top of each other, then slice thinly again to make a ribbon effect.

3. Put a non-stick frying pan on the heat. Take the plate and put four salads in the centre of each plate.

4. Put the butter in a pan and add the courgettes. Pour the olive oil into the frying pan then add the scallops. Leave them for 3-4 minutes. Do not touch them.

5. Make four piles of courgettes on the plates. Turn the scallops over (they should be crispy and caramelized in colour) and take the pan off the heat. Season the scallops and squeeze the lemon on top.

6. Put the scallops on top of the courgettes. Put a sprig of chervil on each. Pour some vinaigrette on the salad. Squeeze the red pepper oil around. Serve instantly.

l Les Rennie is head chef at Ynyshir Hall, Eglwysfach, MachynllethPan Fried Scallops, Red Pepper Oil Serves 4 16 ultra fresh scallops 2 dark green courgettes 2 red peppers 200ml/7oz olive oil salt and pepper 1 lemon 16 sprigs of chervil 4 small salads vinaigrette 25g/1oz butter 25g/1oz olive oil (to cook scallops) 1. Start by making the pepper oil.