I served up this dish as a starter to my Haddock course – it went down well but I am still not convinced it is ideal yet!
The scallops were cooked in butter and served with the pea puree (made from frozen garden peas) to which was added freshly mixed Wasabi paste (just enough to taste)
On the same plate I added some spiced seaweed (more on that later) and a couple of ‘blobs’ of balsamic glaze. It was an unusal combination but everyone liked it and nothing was left – so I know I’m getting there!
Once I am happy I have perfected this recipe I will write it up properly!
No comments:
Post a Comment