Pan roasted Scottish scallops - Lincolnshire Life
Method To make the Royale, wash and cut the cauliflower into florets. Cook the cauliflower in butter for 3-5 minutes. Add the white wine, all the milk and cook
Ingredients
- 12 medium scallops
- 100g butter
- 100g fresh rock samphire
- 100ml extra virgin rapeseed oil
- 50g wild rocket
- 1 teaspoon of English mustard
- Pinch of Maldon sea salt
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