Roasted Scallop, Salted Toffee Pea Sauce, Copa Ham and Wild Garlic Oil - James Martin Chef
This dish from top chef Simon Hulstone is a bit special! Roasted Orkney Scallops with Salted Toffee Pea Sauce, Copa Ham and Wild Garlic Oil.
Ingredients
- 50g Peas, popped
- 4 XL hand dived scallops
- 8 thin slices of Copa ham
- Pea shoots
- Wild garlic flowers if available
- Fennel pollen
- 550g fresh peas
- ½ pint chicken stock
- 2 shallots
- 2 sprigs of thyme
- ½ clove garlic
- 150g sugar
- 200g butter
- 150ml double cream
- Green colour if needed
- 100g Wild Garlic leaf
- 100ml vegetable oil
- Food blender
- Non stick pan
- Sieve/chinois
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