Tommy Banks scallops with rhubarb, pickled peppers, strawberries and butter sauce recipe on James Martin’s Saturday Morning

Tommy Banks served up tasty scallops (cooked and raw) with rhubarb, pickled peppers, strawberries and butter sauce on James Martin’s Saturday Morning.

The ingredients are: 2 x Hand dived Scallops, 1 tsp Chilli Ferment, 2 tsp of Elderflower oil, 50g Rhubarb juice, 25g Mussel Stock, 25g unsalted butter, 25g smoked butter, 6 x Umeboshi Green strawberries, 10g pickled pepper and 20g Rhubarb.




See recipes by Tommy in his book titled: Roots available from Amazon now.