Sous vide scallop soup with yuzu marinated raw scallop, summer greens and roast shellfish oil

by Steven Smith
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Ingredients

Fish & Shellfish

Beverages

Store Cupboard

Fruit & Vegetables

Salad & Fresh Herbs

Dairy

  • 15g of butter
  • 450ml of double cream

Oils & Vinegars

  • 201ml of rapeseed oil

Spices & Dried Herbs

Delicatessen

  • 25ml of white balsamic vinegar