Scallops with sweet & spicy pepper sauce

Step 4 Plate up your meal

Plating your food is an art in it's own right. You may like my presentation, or you may wish to do something even fancier. I've just started beautifying my food after reading 'Working the Plate' by Christoper Styler.

How I plated my dish

1. Start with a pile of small mixed salad leaves and shredded beetroot off centre
2. Place 3 - 5 teaspoon dollops of the sauce around the salad leaves
3. Carefully put a cooked scallop on top of each dollop
4. Sprinkle the chorizo around and on top of the scallops

Present your dish to your guests, and bask in their praise.

Feel free to vary the recipe, you may fancy replacing the Chorizo with Black Pudding, cripsy Prosciutto or bacon for example