Scallops and Hearts of Palm Recipe - Great British Chefs

Scallops and Hearts of Palm Recipe - Great British Chefs

www.greatbritishchefs.com

This simple scallop dish from Caroline Martins is served with a rich cassava foam and lightly barbecued hearts of palm.

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Ingredients

  • 8 Orkney scallops, cleaned and at room temperature
  • olive oil
  • butter
  • flaky sea salt
  • lemon juice
  • 500g of hearts of palm, drained
  • 200g of cooked cassava
  • 200g of whole milk
  • 80g of butter
  • 75g of double cream
  • 7g of flaky sea salt
  • 1/2 tsp lemon juice

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