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.
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