Scallops in Puff Pastry with Mussel Sauce and Soubise Baby Spinach - James Martin Chef
This beautiful dish of Scallops in Puff Pastry with Mussel Sauce and Soubise Baby Spinach from Galton Blackiston is a showstopper. Stunning!
Ingredients
- 4 largest best diver caught scallops
- ½ kilo mussels
- Puff pastry
- 2 packs of picked baby spinach
- 6 large shallots
- 1 onion
- Lemon juice
- 200ml Cream
- Champagne
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