Scallops with ginger-spiced lemon butter and pickled carrots from Waitrose Food Magazine, March 2020 (page 47) by Nathan Outlaw

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Notes about this recipe

  • scarlettchef on April 28, 2020

    This is fantastic. Quite fiddly, but worth it! Make sure the pan is really hot to ensure decent caramelisation without over cooking. The carrot pickle was so easy and tasty. I grated the carrots, easier and quicker, if not so cheffy! I can envisage it going with lots of other things.

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