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King Oyster 'Scallops'

Serves 4

22 VEX 0770 SHOP April Web Assets 22 Recipe Shots King Oyster Scallops



  1. Boil 50g of the peas in salted water, strain and puree with 10g vegetable fat.
  2. Peel and cut baby onions in half and colour in a hot pan, then separate into rings.
  3. Slice black pudding into 12 slices and pan fry in a little oil.
  4. Cut mushroom stalks into 12 even scallop sized slices.
  5. Fry in a hot pan with seaweed oil and finish with vegetable fat, salt and lemon juice.
  6. Spoon puree onto serving plate, followed by black pudding and scallops, adding onions, peas and tendrils to garnish.

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