Scallops with Lentil and Coriander Sauce

Preparation info
  • Serves


    • Difficulty


Appears in
Shaun Hill's Cookery Book

By Shaun Hill

Published 1990

  • About

Gidleigh Park’s menu uses a lot of expensive ingredients like caviar and foie gras, and I want this to be balanced by dishes which are more mundane – this doesn’t mean boring and drab, but ‘earthy’. The lentil sauce for the purée should be spicy and aromatic, and the cream and butter will counter any fierce or dominant taste and give the base a smooth texture. The freshness and flavour of the coriander leaves contrast with the earthy character of the lentil purée, yet they blend together ex