Leeds restaurants: Here's the ultimate scallop recipe from Crafthouse pro chef to impress at your dinner party


This easy dish is assured to impress your banquet visitors; perfectly-cooked scallops with home made pee purée, recent peas and seasonal herbs.

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Josh's scallop dish with home made pee purée, recent peas and seasonal herbs
Josh Barnes is the pinnacle chef at fine-dining restaurant Crafthouse in Leeds

Sorrel seasonal micro herbs

Begin by inserting the scallops in a pan with oil and cook dinner them on a medium warmth for 2 minutes on either side till they're golden brown.

End the scallops off with a tea spoon of butter lathered within the pan and add a pinch of salt and a squeeze of lemon.

Enable your scallops to relaxation within the pan for 2 minutes.

For the pea purée, begin by taking your onion and sweating it down in butter till gentle.

Add the vegetable inventory to the pan and convey it to the boil.

Blitz all collectively and season with a pinch of salt.

Add to the purée to a plate as the primary aspect.

Take your resting scallops and add them to the plate on prime of the purée.

Now take a deep pan and add boiling water with salt to organize your recent backyard peas.

As soon as delivered to the boil, add the recent backyard peas to the pan and go away to cook dinner for 2 minutes.

As soon as cooked, take away and add a small quantity of butter and a pinch of salt. Then serve on the plate alongside the scallops.

Reduce a wedge into your recent, ripe peach and add this to the plate.

Now take the seasonal micro herbs and add a number of to the plate to garnish.

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