- Barley and Veg
- Butter
- Liquorice
- Cucumber
- Borage
- Orange
- Wings
- Scallops
Fleetwood Scallops
Fleetwood Scallops
Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Fleetwood Scallops recipe a try yourself? Starter cooked by Laura Daniels at the North West Young Chef of the Year 2012 Final
Ingredients
Method
Quickly poach chicken wings (two per portion)
Remove from the pan and remove bone and set aside
Make orange sauce
Make pickled Cucumber Ribbons
Poach the Barley
Infuse liquorice vapour and make cloud
Brunoise the Garnish for the broth and poach
Prepare the Scallops (Two large or Three if small per portion)
Cut wings to size and sear
Sear the Scallops
Put the dish together
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