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Scallops with crab-stuffed courgette flowers and prawn sauce
Fruit and vegetables
1
shallot
, finely chopped
1
garlic
clove, finely chopped
6
tomatoes
, blanched and peeled
1
carrot
, roughly chopped
1 bulb
fennel
, roughly chopped
1
shallot
, roughly chopped
1 stick
celery
, roughly chopped
1
garlic
clove
3 sprigs each, chervil,
tarragon
, fennel fronds
1 bunch wild bronze
fennel
, finely chopped
1
lemon
, zest and juice
Espelette
pepper
2
courgette
flowers
½
lemon
, juice only
lemon
purée (optional)
fennel
flowers
basil
leaves
Tins, packets and jars
500ml/18fl oz
chicken stock
curry
salt (5g
curry
powder mixed with 5g fine salt)
Cooking ingredients
2 tbsp
olive oil
1
bay leaf
2g
fennel seeds
2g
coriander seeds
pinch
cayenne pepper
salt and freshly ground
black pepper
vegetable oil
100ml/3½fl oz
olive oil
Dairy, eggs and chilled
200ml/7fl oz
double cream
250g/9oz
butter
Meat, fish and poultry
300g/10½oz raw shell on
prawns
, roughly chopped
50g/1¾oz white
crab
meat
2 extra large
scallops
, shucked and cleaned, roe removed
Other
185ml/6fl oz bottle
white wine
100ml/3½fl oz
brandy
pinch basil leaves, finely chopped
pinch lemon verbena leaves, finely chopped
30g/1oz tomato fondue, from above
Back to recipe
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