Spencer Metzger scallop with crab-stuffed courgette flowers, lemon puree and prawn sauce recipe on Saturday Kitchen

Spencer Metzger served up a tasty roasted scallop with crab-stuffed courgette flowers, lemon puree and prawn sauce on Saturday Kitchen.

The ingredients for the prawn sauce are: 300g raw shell on prawns, roughly chopped, 1 carrot, roughly chopped, 1 bulb fennel, roughly chopped, 1 shallot, roughly chopped, 1 stick celery, roughly chopped, 1 garlic clove, 1 bay leaf, 3 sprigs each, chervil, tarragon, fennel fronds, 2g fennel seeds, 2g coriander seeds, 185ml bottle white wine, 100ml brandy, 500ml chicken stock, 200ml double cream, 250g butter and pinch cayenne pepper.




See more scallops recipes in the book titled: 365 Scallop Recipes: A Scallop Cookbook Everyone Loves! available from Amazon now.

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