Scottish King Scallops

Scottish King Scallops

Serves 2

You will need:

Scallop meat 160g

Cooked fregola 200g

Olive pomace oil 10ml

Fish Stock 300ml

Frozen broad beans 80g

Sundried tomatoes 20g, sliced

Salsa Verde 30g

Seasoning

Micro coriander 2g

 

Prep & Cooking Method:

Cut the muscle from scallop, keep the coral if preferred

Boil the fregola

Add oil to a pan, and fry the scallops

In a separate pan, add the fish stock, beans, sliced sundried tomato, fregola and heat through

Finish by adding the salsa verde and add seasoning to your liking

Serve up by adding the scallops on top and garnish with micro coriander