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The splash of colour on this plate hints at the wide variety of tastes and flavours contained within Alan Murchison's outstanding halibut recipe. Scallops feature alongside the fish, while the nutty flavour of fregola matches the seafood superbly.
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For the oven dried cherry tomatoes, preheat the oven to 120˚C/gas mark 1/2. Cut the tomatoes in half and place flesh side up on an oven tray. Combine the salt, pepper and sugar in a bowl and spread the mix evenly over the tomatoes. Leave in the oven for 90 minutes, or until they appear to be a little shrivelled and semi-dried
For the fregola, start by bringing a large pot of salted water to the boil. Once boiling add the fregola and cook for 8-10 minutes, or until al-dente. Strain and stir through all the remaining ingredients, leaving the the fresh parsley and coriander to add before serving
For the halibut and scallops, place a large frying pan on a medium to high heat and pour in some vegetable oil. Once hot, place the halibut in the pan until golden and then turn. Increase the heat and add the scallops to pan, turning after about 1 minute to make sure they have a deep golden colour
Alan Murchison began working in family-run hotels in Scotland at 14, but it was a stint at Inverlochy Castle in Fort William that gave him his first taste of cooking fine food.
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Halibut, fregola and scallops
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