Pea Puree with Shrimp,Scallops & bacon by Steven Dolby
(Serves 2)
INGREDIENTS
200g Frozen peas
30g English mature cheddar cheese
8 Diver scallops
8 White shrimp
2 Rashes bacon
Salt & Pepper (Maldon sea salt)
Pickled onions
Olive oil
© STEVEN DOLBY
2 Cups red wine vinegar
1/2 Cup white wine vinegar
1/2 Cup water
1 Medium red onion (finely sliced)
1 Tbsp salt
1 Tbsp sugar
1 Tsp caraway seeds
1 Tsp whole peppercorns
1/2 Coriander seeds
1/4 Tsp fennel seeds
2 Bay leaves
1 Tsp dried basil
1 Tsp dried thyme
(Needs to sit in the fridge for 24 hours)
Comments
Post a Comment