Macclesfield Express - - LEISURE - AN­DREW NUTTER


Serves 6 PER­FECT as a pre-din­ner ap­pe­tizer or sear more scallops for a light lunch. The curry pow­der is not a ne­ces­sity, how­ever, it achieves a won­der­ful golden colour on each scal­lop with a fabulous back­ground flavour. Rocket Pesto Two cloves of gar­lic One tea­spoon lemon zest 25g Cashew Nuts One ta­ble­spoon of olive oil

50g Parme­san cheese grated

One hand­ful of fresh basil

200ml olive oil Scallops Six scallops – diver- 1. For the pesto, place the gar­lic, lemon zest and nuts onto an oven tray, driz­zle over the olive oil and roast at 180 de­grees for five min­utes un­til lightly coloured. Leave to cool. 2. In a food pro­ces­sor, 4. Heat a non-stick pan and sear the scallops for about 30 sec­onds on each side. 5. Place a tea­spoon full of pesto on a serv­ing plate. Place a seared scal­lop on top and fi­nally fin­ish with a flour­ish of baby shoots, ed­i­ble flow­ers and a squeeze of fresh lemon.

Nut­ters Restau­rant, Eden­field Road, Rochdale. Tel: 01706 650167 @Nutsfood on Twitter

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