{"id":166682,"date":"2023-12-29T23:12:48","date_gmt":"2023-12-29T22:12:48","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=166682"},"modified":"2023-12-30T22:59:13","modified_gmt":"2023-12-30T21:59:13","slug":"clare-smyth-isle-of-harris-scallop-tartare-recipe-on-james-martins-saturday-morning","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/166682\/clare-smyth-isle-of-harris-scallop-tartare-recipe-on-james-martins-saturday-morning\/","title":{"rendered":"Clare Smyth Isle of Harris Scallop Tartare recipe on James Martin&#8217;s Saturday Morning"},"content":{"rendered":"<p>Clare Smyth served up a tasty Isle of Harris Scallop Tartare on James Martin&#8217;s Saturday Morning.<\/p>\n<p>The ingredients for the Nasturtium oil: 100g nasturtium leaves, 100g grapeseed oil, 2g salt and 2g caster sugar.<\/p>\n<p>For the Scallop tartare: 4 extra-large scallops (320g scallop meat), shells reserved, 4g lime juice, 4g chives, finely chopped, 4g mascarpone and salt, to taste.<\/p>\n<p>For the Sea vegetable consomme: 200g vegetable nage, 25g sea lettuce, 25g sea rosemary, 25g sea fennel, 25g sea purslane, lime juice, to taste and salt, to taste.<\/p>\n<p>To assemble: baby nasturtium leaves, dill tips, chive tips, oyster leaves, wasabi flowers and baby wasabi leaves.<\/p>\n<p><a href=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2023\/12\/scallops-1.png\"><img loading=\"lazy\" decoding=\"async\" src=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2023\/12\/scallops-1-300x233.png\" alt=\"\" width=\"300\" height=\"233\" class=\"alignnone size-medium wp-image-166702\" srcset=\"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2023\/12\/scallops-1-300x233.png 300w, http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2023\/12\/scallops-1.png 500w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p><script async src=\"https:\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<!-- food and drink --><br \/>\n<ins class=\"adsbygoogle\"\n     style=\"display:inline-block;width:300px;height:250px\"\n     data-ad-client=\"ca-pub-0466605792016836\"\n     data-ad-slot=\"3648486817\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<p><a target=\"_blank\"  href=\"https:\/\/www.amazon.co.uk\/gp\/product\/1787136515\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=1787136515&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=eb05527da4c879133ee61d9ecf547f01\"><img decoding=\"async\" border=\"0\" src=\"\/\/ws-eu.amazon-adsystem.com\/widgets\/q?_encoding=UTF8&#038;MarketPlace=GB&#038;ASIN=1787136515&#038;ServiceVersion=20070822&#038;ID=AsinImage&#038;WS=1&#038;Format=_SL250_&#038;tag=thetalentzone-21\" ><\/a><\/p>\n<p>See recipes by James in his book titled: <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/1787136515\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=1787136515&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=16be7a7f37ca09b255d68fc19cc3498e\">Complete Home Comforts: Over 150 delicious comfort-food classics<\/a> available from <a target=\"_blank\" href=\"https:\/\/www.amazon.co.uk\/gp\/product\/1787136515\/ref=as_li_tl?ie=UTF8&#038;camp=1634&#038;creative=6738&#038;creativeASIN=1787136515&#038;linkCode=as2&#038;tag=thetalentzone-21&#038;linkId=16be7a7f37ca09b255d68fc19cc3498e\">Amazon<\/a> now.<\/p>\n","protected":false},"excerpt":{"rendered":"Clare Smyth served up a tasty Isle of Harris Scallop Tartare on James Martin&#8217;s Saturday Morning. The ingredients for the Nasturtium oil: 100g \n<a class=\"moretag\" href=\"http:\/\/thetalentzone.co.uk\/musictv\/166682\/clare-smyth-isle-of-harris-scallop-tartare-recipe-on-james-martins-saturday-morning\/\"> [...]<\/a>","protected":false},"author":1,"featured_media":166702,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[91],"tags":[166,196],"class_list":["post-166682","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","tag-food","tag-james-martins-saturday-morning"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"http:\/\/thetalentzone.co.uk\/musictv\/wp-content\/uploads\/2023\/12\/scallops-1.png","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/166682","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/comments?post=166682"}],"version-history":[{"count":3,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/166682\/revisions"}],"predecessor-version":[{"id":166703,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/posts\/166682\/revisions\/166703"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media\/166702"}],"wp:attachment":[{"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/media?parent=166682"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/categories?post=166682"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/thetalentzone.co.uk\/musictv\/wp-json\/wp\/v2\/tags?post=166682"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}