Speak to our knowledgeable team for further info on portion sizes.
Scallops
1. Heat the pan and season scallops, heat the oil and fry the scallops until light brown and slightly catramilised, finish basting with the butter then set to one side.
2. Using the same pan add the Nduja butter, capers and finish with lemon juice.
3. Top the scallops with herb crumb, fresh dressed rocket, pickled shallots and the butter.
Herb Crumb
1. Heat a frying pan and add butter, melt and then add the breadcrumbs and cook until lighlty toasted in the pan, remove and leave to cool.
2. Finely chop all the herbs and add to the crumb mix.
3. Set to one side until required.
