Scallops, Rhubarb and Strawberry - James Martin Chef
Tommy Banks created this dish of Scallops, Rhubarb and Strawberry to show off some great home grown ingredients.
Ingredients
- 2 x Hand dived Scallops
- 1 tsp Chilli Ferment
- 2 tsp of Elderflower oil
- 50g Rhubarb juice
- 25g Mussel Stock
- 25g unsalted butter
- 25g smoked butter
- 6 x Umeboshi Green strawberries
- 10g pickled pepper
- 20g Rhubarb
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