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Friends, is this a scallop I see before me, the fan-shaped shell turned towards my hand? Come let me clutch thee. In fact, let me eat thee, drenched in thy saucing of butter, herbs and crushed hazelnuts, garnished with naughty slices of black truffle. My goodness, how delicious!
For this is no ordinary scallop. This is a saucer-sized, hand-harvested, five-star, XXL Scottish scallop from the Connaught hotel in London; it s a king among scallops, served as part of the Mayfair hotel s luxurious five-course New Year s Eve takeaway menu, created by resident French chef, Helene Darroze.
This gourmet extravaganza costs £295 for two and includes a smoked-duck foie gras preparation, a dome-shaped capon pithivier as a main course that s a chicken pie to you and me while desserts include freshly baked babas drenched in a vintage Armagnac which is made and bottled by the chef s own family. ....

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