Scallops fine dining plates

This light scallop appetiser from Andy Beynon has delicate pieces of scallop interlaced with crunchy slices of radish. On the side is a sweet, tangy strawberry vierge, which would also be delicious with other seafood.

Man, things are busy around here. Are they busy over there too? I bet they are. So we’ll keep this short and sweet today. Actually, not sweet. This one is savory. Very savory.

Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.

When scallops meet spring. Seared with razor clams, spring onion and snap peas by @danielhumm @thenomadhotel 📷 by @evansungnyc -- - - - - -…

Recipe by EddieHuynh | Seared Scallops with cauliflower puree, pico de gallo. | Cookniche, linking the culinary world