Scallops don’t seem to demand a strict recipe, they adapt to what the cook has on hand. Once the scallops are sauteed until brown, a flavorful acid liquid such as dry vermouth, lemon juice or ...
Atlantic scallops were sliced, cured and paired with rhubarb, fennel and dashi. Roast halibut arrived with a beurre blanc infused with local mussels. The standout? The vegetable accompaniment of a ...
An impressive crowd pleaser! The jamón butter is made from rendered ham for a rich flavour – great for using up offcuts. To make the jamón butter, place 50g/1¾oz of the jamón (use the ...