Scallops with corn and merguez salsa and sorrel sauce from Nopi - The Cookbook (page 131) by Yotam Ottolenghi and Ramael Scully

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Butterbean mash with rosemary and garlic; Potato and celeriac gratin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • treay on October 30, 2024

    A very yummy recipe. I actually used fresh cod instead of scallops and also changed the merguez sausage for chorizo, because I couldn't find any where we live. But this sauce is one that I will certainly make again to accompany seafood. Just delish!

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