Time to roll your sleeves up and get really cheffy. Scallops, I realise, are not everyone’s cup of tea but this recipe might just convert you. For the brown butter breadcrumbs, put the butter in ...

Step 3: Blend cauliflower, and add in enough cream to achieve smooth puree. Step 4: Season to taste. For the scallops: Step 1: Soften the radish & mushroom slices in a pan with a little butter ...

Properly preparing the scallops is important to producing a restaurant-quality meal, but don't overlook the elements you pair ...

You can easily make the puree ahead of time and then re-heat it just before serving. First of all mix all the marinade ingredients together and pop the scallops and peeled king prawns in and mix well.

Set aside until ready to use. For the scallops and black pudding, heat the vegetable oil in a frying pan and gently fry the black pudding slices until crisp. Remove from the pan and keep warm.

Our scallop canape is a great way to feed your guests fresh scallops without having to break the bank as you only need two scallops per guest. Kasey makes the tastiest Caesar dressing and paired ...

3. Flip scallops and add 1 oz (2T) of butter to the pan and finishing cook, remove and place on a paper towel. 6. Plate the puree down the center of the plate. Alternate the carrot rounds and ...

7. To serve, sit the shell on a plate of seaweed, Spoon the puree into the bottom. Top with celeriac circles, spoon over the sauce. Then place the scallops on and finish with apples and chervil.