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Pan-fried scallops with kipper velouté and sea vegetables
Fruit and vegetables
1
onion
, finely chopped
4
garlic
cloves, finely chopped
1 ploughman’s blood
apple
, peeled and finely chopped
few sprigs
lovage
, finely chopped, to garnish
Tins, packets and jars
200g/7oz
kipper
fillets, bones removed
2 tbsp
capers
, to garnish
Cooking ingredients
2 tbsp
olive oil
200ml/7fl oz fish
stock
2 tbsp
pecans
, roughly chopped
Dairy, eggs and chilled
200ml/7fl oz
double cream
200ml/7fl oz whole
milk
1 tbsp unsalted
butter
Meat, fish and poultry
4 large diver
scallops
, cleaned
Other
1 tsp salty fingers
1 tsp sea purslane
Back to recipe
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