- 1 medium Tokyo turnip
- 5 Lyme Bay scallops in the shell
- For the dressing:
- juice of 1 bergamot, passed
- a little tarragon vinegar to taste
- 75mls extra virgin olive oil
- 1 tsp runny honey
- Maldon salt to taste
- To serve:
- 1 redlove apple, 8mm dice
- purple basil cress
Lyme Bay Scallops with Tokyo turnips and Redlove apple
Marianne Lumb
6th December 2017
Lyme Bay Scallops with Tokyo turnips and Redlove apple
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Lyme Bay Scallops with Tokyo turnips and Redlove apple recipe a try yourself? Lyme Bay Scallops with Tokyo turnips and Redloveapple recipe from the menu at Marianne - Serves 4
Ingredients
Method
Slice the turnip to 1mm thickness on a mandolene.
Cut out the turnip with approx a 5cm round cutter and pack in one layer in a vac pack bag. Vac Pack tightly and set aside in the fridge.
Shell the scallops, remove the row and the skirt. Rinse under cold water and store in the fridge.
Make the dressing by whisking all ingredients together in a bowl and check the seasoning.
When ready to serve, slice each scallop into 4-5 slices. Lay on a tray and blow torch briefly until the scallop is charred.
Transfer to a plate and layer with the Tokyo turnip.
Dress the apple with the dressing and serve with the purple basil cress.
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
