Seared scallops with salsify, blood orange and brown shrimp from Great British Chefs - Chef Recipes by Richard Corrigan

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Notes about this recipe

  • Foodycat on April 08, 2016

    The beurre blanc recipe is fantastic. I added cod loins to make it a main course, but left out the salsify because it's a bear to prepare. Next time, I'd use samphire instead of the monk's beard, because that was also a bear to prepare and didn't have much flavour.

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