Curried Scallops/Tomato Fondue, Samphire, Peaches & Chilli Pak Choi

Preparation info
  • Serves


    • Difficulty


Appears in
Hook Line Sinker: A seafood cookbook

By Galton Blackiston

Published 2017

  • About


For the Tomato Fondue

  • 1 shallot, peeled, sliced
  • 2 tbsp olive oil
  • 1 garlic clov


To cook the tomato fondue

Sweat the shallot in olive oil in a pan until softened, add the garlic and tomatoes and stew down over a gentle heat. Season with salt and freshly ground pepper, and keep it warm.

To cook the samphire

Bring a pan of unsalted water to the boil, drop in the samphire and blanch for