Cullen skink with quails’ eggs and scallops
By Matt Tebbutt From Saturday Kitchen Ingredients 400ml/14fl oz milk 300g/10½oz undyed smoked haddock 25g/1oz butter 1 onion, diced…
Salmon and scallop tartare with squid, tuna and ponzu dressing
By Matt Tebbutt From Saturday Kitchen Ingredients For the salmon and scallop tartare 200g/7oz sushi-grade salmon, skin removed, pin-boned…
Baked scallops, pickled crown prince squash and winter broth
By Tommy Banks From Saturday Kitchen Ingredients For the baked scallops 2 extra-large hand dived scallops, prepared by your fishmonger 1…