Warm scallop salad with crispy pancetta and parsnip chips from Wine Lover’s Kitchen: Delicious recipes for cooking with wine (page 20) by Fiona Beckett

  • Chardonnay wine
  • mixed salad greens
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute Viognier or other full-bodied white wine for the Chardonnay, and water for the fish stock.

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.

Notes about this recipe

  • Eat Your Books

    Can substitute Viognier or other full-bodied white wine for the Chardonnay, and water for the fish stock.

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