Eric Theze is the man who has made the Roseville Room at Faithlegg House the great dining room that it is. He started as an apprentice to a Master Chef of France at the age of 14 in Pleneuf Val Andre, his hometown in Brittany. He went on to graduate with a National Culinary Diploma coming first in the province. Eric worked with a number of French Master Chefs for 10 years and then with Master Chef Christian Bertrand in Restaurant Bertrand, Greenwich, Connecticut, one of the best restaurants in the U.S.A. In April 1996 he moved to Ireland where he continued to develop his career as Head Chef at Humewood Castle in the Wicklow mountains, Cookes Restaurant in Dublin and Arbutus Lodge in Cork, before moving to Faithlegg.

Pan-seared Sea Scallops set on a Bed of Puy Lentils, Chorizo Chips,
Star Anis and Orange Butter Sauce

Serves 4 persons

Preparation for Puy Lentils

200g of Puy Lentils
50g of Butter
½ an Onion
½ a Carrot
1 Stick of Celery
1 Bay Leaf
Fresh Thyme
Water
Seasoning

1. Rinse the lentils carefully. Cut the vegetables into 5mm cubes. Melt butter in medium saucepan and add vegetables, bay leaf and fresh thyme. Sauté for 5 minutes over a moderate heat. Add the lentils and cover with cold water by 2-½ cm.
2. Bring to the boil and reduce heat to low and simmer covered, until the lentils are tender for 25-30 minutes. Check the lentils during the cooking, water should be visible when you tilt the pan slightly. Add small amounts of water as required. Season with Salt and Pepper. When the lentils are cooked, remove the bay leaf and thyme. Set aside covered.

Star Anis & Orange Butter Sauce
25cl of freshly squeezed Orange Juice
2 tablespoons of Balsamic Vinegar
5 Star Anis
150g of softened Butter
Salt and freshly ground Pepper

1. Very slowly reduce by two thirds the fresh orange juice with the balsamic vinegar and the star anis. Once reduced, add the butter in small amounts whisking gently until each addition is totally incorporated. Season with salt and freshly ground pepper. Set Aside

Preparation for Sea Scallops
20 fresh Sea Scallops
12 thin rounds of Chorizo
50g of plain Flour
1 pinch of Cinnamon powder
Sea Salt, from Guerande if possible
Freshly ground Pepper
6cl of Olive Oil
Fresh Coriander leaves

1. In a non-stick frying pan, sauté the chorizo until the fat is rendered and the rounds have turned slightly crispy. Remove from the pan and set aside on a paper towel to drain.
2. Mix the flour and the cinnamon powder together on a flat plate. Gently press the sea scallops into this mixture, to coat. Shake off excess flour.
3. In the same frying pan as before add the olive oil, heat to a high temperature and sauté scallops briskly until golden caramel colour on both sides. Season with salt and freshly ground pepper. Cook them for a maximum of 3 - 4 minutes depending on size.

Assembly
1. Drain cooking liquid from the lentils in a colander.
2. Divide the lentils equally in the centre of four deep plates.
3. On top of the lentils, set five of the sea scallops with the Chorizo chips.
4. Surround with the star anis and orange butter sauce, and sprinkle with fresh coriander leaves