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Scallops with lemon sauce and prawn linguine
Fruit and vegetables
1 banana
shallot
, peeled and chopped
lemon
wedge, for squeezing
1
salsify
stick, peeled, blanched and chopped
3
lemon
segments, to garnish
Tins, packets and jars
200g/7oz
linguine
Cooking ingredients
50ml/2fl oz
white wine vinegar
2–3
peppercorns
, crushed
pinch
cayenne pepper
salt
1 tbsp
olive oil
salt and freshly ground
black pepper
2 tbsp
olive oil
1 tbsp
olive oil
Dairy, eggs and chilled
200g/7oz unsalted
butter
, cut into pieces
75g/2¾oz unsalted
butter
Meat, fish and poultry
100g/3½oz raw pink, Norwegian or Mylor
prawns
, heads removed, shells removed and de-veined
6 prepared king
scallops
6 prepared
langoustine
tails, peeled
Other
125ml/4fl oz
white wine
large handful of monk’s beard, lightly blanched
1 edible sea urchin, chopped (optional)
Back to recipe
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