Paul Askew Scallops with Morcilla and Romanesco Couscous recipe

Paul Askew served up tasty scallops with morcilla, lomo (cured pork loin), romanesco couscous, chicken and veal jus on Sunday Brunch with Simon Rimmer and Tim Lovejoy.

The ingredients are: 4 diver caught king scallop in the shell, 4 Spanish morcilla (or black pudding) cut into rounds the same size as the scallops that you’re working with, 1 Granny Smith apple and Lomo – cured pork loin cut in to cubes.

For the fish seasoning: 200g sea salt, 1/2 teaspoon freshly ground white pepper, 3 cloves garlic, peeled, 1 teaspoon fennel seeds and 1 teaspoon espelette pepper.

See more recipes from Paul in his book titled:Onwards and Upwards: 40 Signature recipes from Art School Restaurant, available from Amazon now.

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