This is one of the recipes that has been provided by Les Kincaid from Las Vegas - to find out more about him and his views on food and cooking click here or if you would like to visit his website click here.

Ingredients

2 pieces rice paper
1 teaspoon fennel seed
1 teaspoon pink peppercorns
3 teaspoon chopped chervil
3 teaspoons Pecorino cheese
1 peeled apple
1 peeled yam
1/4 cup olive oil
6 Maine scallops
3 teaspoons sesame seed
1/2 cup mixed exotic salad greens

• Immerse rice paper into bowl of water briefly, remove and pat dry.
• Sprinkle fennel seed, peppercorns, chervil and cheese onto rice paper.
• Slice apples and yams to 1/4 inch thickness and fan on paper evenly and season.
• Place second piece of rice paper on top. (From here on referred to as galette)
• To a hot frying pan add olive oil then add galette.
• When gallette is cooking, season scallops with salt and pepper and dip in sesame seeds then place them around edge of pan.
• After about 3 to 5 minutes carefully flip both scallops and gallette.
• Keep on heat until golden brown.
• Remove.
• Slice galette into wedges.
• Place on plate with scallops.
• Garnish with mixed greens.

Les Kincaid