Roasted Scallops and Tiger Prawns
A light and delicious meal with new season peas, broad beans and celery nage
Serves
1
Ingredients:
- Onion (26557)
- Flat Fish Frames
- Celery (33057)
- Fennel (23084)
- Star Anise (305879)
- Bay Leaf (28246)
- White Peppercorns (8293)
- 3 Scallops
- 3 Tiger Prawns
- Rapeseed Oil (26009)
- Broad Beans (22002)
- Peas (28745)
- Rainbow Radish (26136)
- Fish stock (13905)
- Double Cream (897)
- Unsalted Butter (8891)
- Edible Flowers (2726)
Method:
Celery Nage:
-Using flat fish frames, chopped onion, celery, fennel, star anise, bay leaf, white pepper corns, cover with water and simmer for 45 minutes.
-Strain through a muslin and set aside.
To serve:
-Pan fry scallops and tiger prawns in rapeseed oil and butter. Shell the broad beans and lightly sauté in butter with rainbow radish.
-Reduce the fish stock by half, add double cream and unsalted butter.
-Add peas and assemble everything together.
-Garnish with julienne of celery & add some edible flowers on top.