Simon Hulstone served up tasty roasted scallops with salted toffee pea sauce, Copa ham and wild garlic oil on James Martin’s Saturday Morning.
The ingredients are: 50g Peas, popped, 4 XL hand dived scallops, 8 thin slices of Copa ham, Pea shoots, Wild garlic flowers if available and Fennel pollen.
For the Pea Sauce: 550g fresh peas, ½ pint chicken stock, 2 shallots, 2 sprigs of thyme, ½ clove garlic, 150g sugar, 200g butter, 150ml double cream and Green colour if needed.
For the Wild Garlic Oil: 100g Wild Garlic leaf and 100ml vegetable oil.
See recipes by James in his book titled: Complete Home Comforts: Over 150 delicious comfort-food classics available from Amazon now.
Related Posts
Ruth Hansom Brill en Croute with Creamed Leeks and Cider Sauce recipe on James Martin’s Saturday Morning
Atul Kochhar Kanishka Seafood Curry with coconut milk sauce recipe on James Martin’s Saturday Morning
Stephen Terry rarebit hotpot with ham hock, stout and sourdough bread recipe on James Martin’s Saturday Morning
Angela Hartnett braised cuttlefish with pancetta, fennel, peas and tomatoes recipe on James Martin’s Saturday Morning
James Martin ham and pea risotto with pea puree recipe on James Martin’s Saturday Morning
Tommy Banks scallops with rhubarb, pickled peppers, strawberries and butter sauce recipe on James Martin’s Saturday Morning
James Martin grilled prawns and scallops with korma sauce recipe on James Martin’s Saturday Morning
James Martin smoked haddock fish pie with mussels recipe on James Martin’s Saturday Morning
John Williams roast Monkfish with a clam, cockles, shallot, parsley and chicken sauce recipe on James Martin’s Saturday Morning
James Martin seafood curry with cashew nut style sauce recipe on James Martin’s Saturday Morning