Warm salad of scallops and carrot with Sauternes sauce from Wild Harvest with Nick Nairn: New Scottish Cooking (page 32) by Nick Nairn
- carrots
- hazelnut oil
- balsamic vinegar
- scallops
- sunflower oil
- Sauternes wine
- white pepper
- mixed salad leaves
-
EYB Comments
Can substitute any other dessert wine for Sauternes wines.
Where’s the full recipe - why can I only see the ingredients?
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.