Simon Hulstone Roasted Scallop with Salted Toffee Pea Sauce, Copa Ham and Wild Garlic Oil recipe on James Martin’s Saturday Morning

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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