Baked Scallops in Shony Butter
With Burns Night fast approaching, this week’s recipe is quintessentially Scottish, yet it’s a million miles away from traditional haggis, neeps and
Source: The London Economic
Ingredients
- Small Shallot
- Soft unsalted butter
- Lemon, zest
- a small bunch of Dill or fennel bronze
- a good splash of Pastis
- Medium scallops
- grams Unsalted butter
- Sea salt and freshly ground black pepper
- grams Puff pastry, cut into strips 2cmx30cm
- Free-range egg
- Maldon rock salt
- Sea purslane