Isle of Mull scallop, pea puree, English asparagus and new Jersey Royals with wild garlic hollandais
A delicious Spring recipe that uses the freshest offerings of the season from Britain’s youngest female executive chef, Sophie Michell of Pont St. Belgravia, from the Taste of London festival 2015....
Keywords
- hotels & travel
Ingredients
- 12 fresh Isle of Mull Scallops
- 8 prepped English asparagus spears
- 4 cooked New Jersey Royals
- 500g of frozen peas (keep 100g back for garnish)
- 50g butter
- 75ml veggie stock
- Small bunch of fresh tarragon
- Pinch of sugar and salt
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