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Scallops and burnt leeks with hazelnut dressing
Fruit and vegetables
4
leeks
1 green
apple
, finely diced
2 tsp finely chopped fresh
chives
2 tsp finely chopped
shallots
4 breakfast
radishes
, sliced
8 pre-cooked baby pink
beetroots
1 tbsp fresh, tender, podded
broad beans
Cooking ingredients
2 tbsp
olive oil
sea salt and freshly ground
black pepper
40g/1½ oz blanched
hazelnuts
4 tbsp
hazelnut oil
1–2 tbsp
sherry vinegar
sea salt and freshly ground
black pepper
Meat, fish and poultry
8 shelled
scallops
(about 70g each), cleaned and corals removed
Other
2 fresh chive flower heads
20 wild garden flowers (mallow flowers)
Back to recipe
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