Queen scallops with winter vegetables and parsley pesto

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 2


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the queen scallops with winter vegetables

  • 25g/1oz salted butter
  • 4 oyster mushrooms, sliced
  • ½ fennel bulb, cored and finely chopped
  • 1 onion, diced
  • 2 celery sticks, diced
  • 1 leek, diced
  • 300ml/10fl oz fish stock
  • 8 queen scallops, shells and corals removed
  • salt and freshly ground black pepper

For the parsley pesto

  • 1 bunch fresh flatleaf parsley, chopped
  • 3 anchovy fillets, roughly chopped
  • 2 garlic cloves, chopped
  • 25ml/1fl oz red wine vinegar
  • 50–100ml/2–3½fl oz olive oil
  • 1 small hot green chilli, chopped
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