Scandinavian Scallops Recipe | olivemagazine
A sophisticated starter for two, this refined scallop dish comes from Joni Ketonen, the Finnish head chef at Eldr restaurant in Belgravia.
Ingredients
- 1 leek washed thoroughly and green tops removed
- 100g spinach
- 3 scallops cleaned
- a drizzle rapeseed oil
- 6 slices cured reindeer or salami to serve
- nasturtium leaves to serve
- 25g dil chopped
- 75ml rapeseed oil
- 200g mussels debearded and washed
- 50g salted butter cold and cubed
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