Roast-Scallops, Wild-Garlic-Pesto

Name: Roast-Scallops, Wild-Garlic-Pesto
Yield: Serves 6
Ingredients: 30 g roast, skinned hazelnuts; 20 g flat leaf parsley; a knob of butter; ½ head of cauliflower; a squeeze of lemon juice; a little vegetable oil; 12 scallops, removed from their shells and completely trimmed; 6 sprigs of white sprouting broccoli; fine sea salt; freshly ground white pepper; 60 g wild garlic leaves; 30 g butter; 5 g fine sea salt; 100 ml olive oil; 100 ml milk

Preparation info

Serves
6

Difficulty
Medium

Appears in

Sex & Drugs & Sausage Rolls

By Graham Garrett and Cat Black

Published 2015

About

Everyone says that hand-dived scallops are the thing. But when we moved to kent I discovered rye bay scollops. They have the most amazing flavour, really sweet. They taste better than a lot of the hand-caught ones

Ingredients

Wild garlic pesto

60 g wild garlic leaves
20 g flat leaf parsley
5

Main course
Gluten-free

Method

To make the wild garlic pesto

Put all the ingredients except the oil into a blender. Blitz for a few seconds whilst adding the oil, until it becomes a rough paste.

To make the cauliflower purée

Divide the cauliflower into florets, discarding the stalk. Slice the florets, put into a small saucepan and cov