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Hand dived Scottish scallops, ratatouille, parsley crisp, scallop roe emulsion, fennel cress

Elements to the dish

Hand dived Scottish scallops

Contain: molluscs

Ratatouille

Parsley crisp

Scallop roe emulsion

Contain: cereals, milk, molluscs, mustard

Fennel cress

May contains traces

Cooking Guide

  1. Remove the scallops from the packaging, season with salt and pepper.
  2. Warm up the ratatouille in a small pan on medium heat.
  3. Secondly heat some olive oil in a non-stick pan, until almost smoking.
  4. Once the ratatouille is hot, add the scallops to the other pan (the largest side facing down) and turn down the heat to medium.
  5. Cook for 1 minute or until golden add a knob of butter and baste the scallops for a further minute. Finish with a squeeze of lemon.
  6. To serve, spoon the ratatouille into the middle of a large bowl (use a ring cutter to shape if you have one).
  7. Place the scallops on the ratatouille adding the tapioca crisp on top then pipe the scallop roe emulsion on top of the tapioca crisp.
  8. Finish the plate with fennel cress.
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