Dived Scallops with Charred Leek, Onion, Salted wild Garlic Buds

Preparation info
  • Serves


    • Difficulty


Appears in
The Chef Book

By Chef Magazine

Published 2015

  • About


Pickled Onions

  • 1 kg small button onions (peeled and soaked in salted water for 24 hours)
  • 450 g lager<


Pickled Onions

  1. Place all the ingredients apart from the onions into a medium saucepan and bring to the boil to make the pickling juices.
  2. Remove from the heat. Cool slightly.
  3. Pack into a kilner jar, and pour the pickling juices over the onion.
  4. Seal the jars and allow to cool. Place in a cool