Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
4
Easy
Published 1991
Queens, the small scallops, are the best to use for this delectable first course. They are meltingly tender, and it is really pointless to cook them. They are much nicer either marinated and eaten cold as here, or simply warmed in a sauce or soup.
In this simple summer dish the scallops are marinated with lemon juice and then served with chopped fresh dill and basil and a lemon vinaigrette, accompanied by sliced avocados and tomatoes. If you can’t find queens, use the larger scallop
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
Advertisement
Advertisement
No reviews for this recipe