Dived scallops with charred leek, onion broth, pink purslane
by David Everitt-Matthias
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Ingredients
Fish & Shellfish
6 hand-dived scallops, extra large
Oils & Vinegars
130g of olive oil
50g of white wine vinegar
Dairy
120g of unsalted butter
Store Cupboard
salt
pepper
50g of honey
5g of black onion seeds
flaky sea salt
Fruit & Vegetables
500g of onion, finely sliced
350g of leek, very green parts only
1000g of button onion, small, peeled and soaked in water for 24 hours
2 juniper berries, crushed
orange peel, 1 strip
6 baby leeks
Cooking Sauces
1.5l brown chicken stock
Speciality Ingredients
500g of dashi
2g of xanthan gum
18 slices of cured pork jowl
pink purslane, to garnish
Beverages
450g of lager beer
Salad & Fresh Herbs
1 sprig of fresh thyme