Advertisement
Roast-Scallops, Wild-Garlic-Pesto
- Serves
6
- Difficulty
Medium
By Graham Garrett and Cat Black
Published 2015
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 20 g 5
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
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe