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

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