Bowlful of Shellfish - Scottish Food Guide
Victoria plum season is one of nature’s glorious bounty. Each year we patiently wait, watching the green plums ripening within our reach in our coastal The
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at scottishfoodguide.com.
Ingredients
- A handful each of clams/mussels/langoustine tails/spoots per person
- 2 scallops per person
- 125 mls double cream
- 1 small glass cider
- 25 g chive butter
- 25 g dill butter
- Summer Harvest rapeseed oil
- Blackthorn Scottish sea salt
- A few twists of pepper
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