Roasted Beesands Scallop with Sweetheart Cabbage
BY SIMON HULSTONE - Simon Hulstone’s love for scallops comes to life in this spectacular dish with rich mussel cream and cabbage puree with spikes of lemon zest. Experience one of the chef’s favourite dishes in the comfort of your home.
How to prepare
Scallop, mussel cream, cabbage puree, garnish (lemon confit, samphire, crispy capers), mussels, fennel pollen, fennel cress.
3 small pans, frying pan, spoon, kitchen paper, scissors, kitchen tweezers, palette knife.
Molluscs, sulphites, milk. All dishes are prepared in kitchens where all of the 14 declared allergens are present and therefore we cannot rule out cross-contamination.
Good to know
Best to consume within 24 hours. Please pay attention and store the right items in the fridge. Please note: the precise storage in the fridge must be at max +5°C. The dishes and recipes cannot be changed on request.