Dived scallops with charred leek, onion broth, pink purslane

by David Everitt-Matthias
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Ingredients

Fish & Shellfish

Oils & Vinegars

  • 130g of olive oil
  • 50g of white wine vinegar

Dairy

  • 120g of unsalted butter

Store Cupboard

Fruit & Vegetables

Cooking Sauces

  • 1.5l brown chicken stock

Speciality Ingredients

Beverages

Salad & Fresh Herbs