Lemon Sole with Seaweed Butter & Scallops with Hazelnuts - James Martin Chef
These dishes of Lemon Sole with Seaweed Butter & Scallops with Hazelnuts use freshly foraged seaweed from the UK.
Ingredients
- 4 lemon sole fillets
- Drizzle of oil
- Salt and pepper
- 150g butter softened
- 1 lemon zest
- 3 tbsp dried seaweed chopped
- To serve – Wild garlic
- 8 large cleaned scallops
- 75g hazelnuts crushed
- 1 tsp seaweed
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