let's get to it
how to make
Serves: 4
- 12 live scallops (2 - 3 per person, depending on size)
- 1 tbsp clarified butter
- 12 Black Truffle Slices
- Cauliflower Puree
- 25g butter
- 250g cauliflower, roughly chopped
- 100ml whole milk
- Maldon sea salt
- 2 tbs White Truffle Oil
- Chorizo Crumb
- 25g butter
- 50g cooking chorizo
- 50g sourdough bread crumbs
- 1 tbsp lemon zest
- Pinch Sea salt
- 2 Anchovy fillets
DON'T MISS OUT